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1
Place 4 C of the milk into a large heavy saucepan.
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2
Add unsweetened chocolate and heat over medium. Watch carefully until bubbles form around the edges of the pan, then the milk is scalded.
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3
Remove from heat and set aside.
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4
In a small bowl, put cornstarch, sugar, salt and remaining 1/2 C milk. Use whisk to blend until no lumps remain.
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5
Gradually stir cornstarch mixture into the hot milk mixture with the whisk.
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6
Return saucepan to heat and cook over moderately low heat stirring constantly until it begins to boil.
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7
Boil 1 minute longer and continue to stir.
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8
Remove from heat and add vanilla extract.
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9
Spoon 1/3 of the chocolate pudding into a 2 qt souffle dish or glass bowl.
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10
Top with 1/3 C of the cookie crumbs (or brownie bits).
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11
Set aside 1/2 C of the cherry pie filling.
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12
Gently spoon half of the remaining filling over the cookie crumbs in the souffle bowl.
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13
Repeat layering with another third of the pudding, crumbs and pie filling. End layers with a layer of pudding.
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14
Spoon remaining cookie crumbs around the edges only of the dish to form a border. (You can place a small bowl in the center so no crumbs make their way into the middle.
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15
Place the remaining cherry pie filling in the center.
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16
Refrigerate covered and chill 5 - 6 hours.
