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1
Put 4 cups of the milk into a large, heavy saucepan.
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2
Add unsweetened chocolate and heat over moderate heat, watching carefully, until bubbles form on milk around edges of pan.
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3
Milk is then scalded.
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4
Remove from heat and set aside.
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5
Put cornstarch, sugar, salt and remaining 1/2 cup milk into a small bowl.
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6
Use a small whisk to stir cornstarch mixture until all dry ingredients are moistened and no lumps remain.
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7
Be sure mixture is well stirred just before adding to hot milk.
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8
Using a large wire whisk, stir hot-milk mixture in saucepan while gradually adding cornstarch-milk mixture.
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9
Return saucepan to heat and cook over moderately high heat, stirring constantly, until milk mixture begins to boil.
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10
Boil 1 minute longer, stirring constantly.
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11
Remove from heat and stir in vanilla extract.
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12
(If you must stop for a short while, place a piece of plastic wrap on surface of pudding to prevent a skin from forming).
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13
Spoon 1/3 of the chocolate pudding into a 2-quart souffle dish or glass bowl.
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14
Top with 1/3 of the cookie crumbs.
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15
Set aside 1/2 cup cherry pie filling.
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16
Gently spoon half of remaining filling onto crumbs in bowl.
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17
Repeat layering with another third of chocolate pudding, crumbs, the remaining cherry-pie filling and the remaining chocolate pudding.
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18
Spoon remaining cookie crumbs around chocolate pudding to form a border.
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19
Top chocolate pudding layer with remaining 1/2 cup cherry-pue filling, placing it in the center.
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20
Refrigerate trifle, covered, until pudding is well chilled, 5 to 6 hours.
