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* Make cookie crumbs from vanilla wafers, shortbread, or possibly chocolate chip cookies.
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** This should be a 20 ounce can - reduced-calorie if available.
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1.
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Put 4 c. of the lowfat milk into a large, heavy saucepan.
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Add in unsweetened chocolate (3 - 1 ounce pcs).
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Heat over moderate heat, watching carefully, till bubbles form on lowfat milk around edges of pan - lowfat milk is then scalded.
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Remove from heat and set aside.
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2.
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Put cornstarch, sugar, salt and remaining 1/2 c. lowfat milk into a small bowl.
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Use a whisk to stir mix till all dry ingredients are moistened and no lumps remain.
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Be sure mix is well stirred just before adding to warm lowfat milk.
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3.
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Using a wire shisk, stir warm lowfat milk mix in saucepan while gradually adding cornstarch-lowfat milk mix.
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Return saucepan to heat and cook over moderately high heat, stirring constantly, till mix begins to boil.
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Boil 1 minute, stirring constantly.
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4.
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Remove from heat and stir in vanilla.
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Spoon 1/3 of pudding into a 2 qt souffle dish or possibly glass bowl.
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Top with 1/3 of cookie crumbs.
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5.
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Set aside 1/2 c. cherry-pie filling.
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6.
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Gently spoon half of remaining pie filling onto crumbs in bowl.
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repeat layering with another third of chocolate pudding, crumbs, the remaining pie filling and the remaining chocolate pudding.
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7.
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Spoon remaining cookie crumbs around chocolate pudding to create a border.
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Fill center with reserved 1/2 c. pie filling.
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8.
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Chill, covered, till pudding is well chilled.
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30
(5-6 hrs)
