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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 8 |
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From a 1984 McCall's Magazine. This is simple yet looks and tastes fabulous. This is the original recipe, but I have on occasion added a layer of prepared brownies to the middle. The recipe also gives many options for the cookie base. Ingredients:
4 1/2 cups milk |
3 ounces unsweetened chocolate squares |
1/3 cup cornstarch |
1/2 cup sugar |
1/4 teaspoon salt |
2 teaspoons vanilla extract |
2 cups cookie crumbs (oreo, vanilla wafers, shortbread or chocolate chip) |
1 (20 ounce) can cherry pie filling |
Directions:
1. Place 4 C of the milk into a large heavy saucepan.
2. Add unsweetened chocolate and heat over medium. Watch carefully until bubbles form around the edges of the pan, then the milk is scalded.
3. Remove from heat and set aside.
4. In a small bowl, put cornstarch, sugar, salt and remaining 1/2 C milk. Use whisk to blend until no lumps remain.
5. Gradually stir cornstarch mixture into the hot milk mixture with the whisk.
6. Return saucepan to heat and cook over moderately low heat stirring constantly until it begins to boil.
7. Boil 1 minute longer and continue to stir.
8. Remove from heat and add vanilla extract.
9. Spoon 1/3 of the chocolate pudding into a 2 qt souffle dish or glass bowl.
10. Top with 1/3 C of the cookie crumbs (or brownie bits).
11. Set aside 1/2 C of the cherry pie filling.
12. Gently spoon half of the remaining filling over the cookie crumbs in the souffle bowl.
13. Repeat layering with another third of the pudding, crumbs and pie filling. End layers with a layer of pudding.
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.
15. Place the remaining cherry pie filling in the center.
16. Refrigerate covered and chill 5 - 6 hours.
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