(Makes Eight Servings)

One 12 oz Box Vanilla Wafers
One 6 oz box Jell-O (Cherry)
4 Whole Eggs
¼ Cup Milk
2 Cups All Purpose Flour
4 to 5 Cups Canola Oil or Similar
1 Cup Chocolate Sauce
One Container Whipped Topping

Method: Make Jell-O according to manufacturer instructions and pour into 9 x 11 glass cake pan. Refrigerate until fully set. When set unmold from pan by setting pan in warm (not hot) water for 10 to 20 seconds. Turn out onto plastic lined cookie tray and gently cut into eight portions using a pizza wheel or lightly oiled knife. Place Jell-O portions in freezer for 45 minutes or until frozen.
Meanwhile, prepare breading station. Pulse Vanilla wafers in food processor until crumbed, place in small pie tin or similar pan. Place flour in separate pie tin and combine egg and milk thoroughly and place in separate pie tin.
Working quickly bread frozen Jell-O twice by dredging in flour followed by egg wash and then vanilla wafer crumbs. Once Jell-O has been breaded return to freezer for fifteen to twenty minutes.
In Sauce pan or table top deep fryer heat oil to 350. Take Jell-O from freezer and fry one at a time until breading is golden brown, about three minutes.
Place fried Jell-O on a pool of chocolate sauce, top with sweetend whipped cream or topping. Top with maraschino cherries and shaved chocolate or sprinkles.