1/2 of 10 3/4 oz. frozen loaf pound cake OR 1 (3 oz.) pkg. (12) ladyfingers
1 1/2 c. milk
1 (4-serving size) pkg. instant chocolate pudding mix
1/2 of 21 oz. can cherry pie filling
Pressurized whipped dessert topping, if you like

If you use pound cake, remove the cake from the freezer. Let it stand at room temperature for 1 hour.

Put the milk in a wide-mouthed jar with a screw top lid (like a mayonnaise jar). Add the dry pudding mix. Tightly screw the lid on the jar. Shake the jar vigorously about 1 minute or until pudding is mixed.

Place some of the pudding into each of 6 dessert dishes. With a rubber scraper, scrape all the pudding from the jar.

Use a table knife to cut the pound cake in half. (Save half of the cake for another use.) Cut the pound cake into 6 slices. Place 1 slice in each dish. (If you use ladyfingers, separate each 1 in half. Arrange 4 ladyfinger halves in each dish.) Spoon some cherry pie filling on top of the cake in each dish. Top each with dessert topping, if you like. Serves 6.