INGREDIENTS

INSTRUCTIONS

From: ak399@cleveland.freenet.edu (Carole A. Resnick)
Date: 21 Oct 1993 06:32:07 GMT
1. Put 4 cups of the milk into a large, heavy saucepan.  Add unsweetened
chocolate (3 - 1 oz pieces).  Heat over moderate heat, watching carefully,
until bubbles form on milk around edges of pan - milk is then scalded.
Remove from heat and set aside.
2. Put cornstarch, sugar, salt and remaining 1/2 cup milk into a small
bowl. Use a whisk to stir mixture until all dry ingredients are moistened
and no lumps remain. Be sure mixture is well stirred just before adding to
hot milk.
3. Using a wire shisk, stir hot milk mixture in saucepan while gradually
adding cornstarch-milk mixture.  Return saucepan to heat and cook over
moderately high heat, stirring constantly, until mixture begins to boil.
Boil 1 minute, stirring constantly.
4. Remove from heat and stir in vanilla.  Spoon 1/3 of pudding into a 2
quart souffle dish or glass bowl. Top with 1/3 of cookie crumbs.
5. Set aside 1/2 cup cherry-pie filling.
6. Gently spoon half of remaining pie filling onto crumbs in bowl.  repeat
layering with another third of chocolate pudding, crumbs, the remaining pie
filling and the remaining chocolate pudding.
7. Spoon remaining cookie crumbs around chocolate pudding to form a border.
Fill center with reserved 1/2 cup pie filling.
8. Refrigerate, covered, until pudding is well chilled. (5-6 hours)
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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