4 1/2 c. milk
3 - 1 oz. square unsweetened chocolate
1/3 c. cornstarch
1/2 c. sugar
1/4 tsp. salt
2 tsp. vanilla extract
2 c. cookie crumbs (vanilla wafers)
1 - 20 oz. can cherry pie filling

Put 4 cups of the milk into a large, heavy saucepan. Add unsweetened chocolate and heat over moderate heat, watching carefully, until bubbles form on milk around edges of pan - milk is then scalded. Remove from heat and set aside. Put cornstarch, sugar, salt, and remaining 1/2 cup milk into a bowl. Use a small whisk to stir cornstarch mixture until all dry ingredients are moistened and no lumps remain. Be sure mixture is well stirred just before adding to hot milk. Using a large wire whisk, stir hot milk mixture in saucepan while gradually adding cornstarch - milk mixture. Return saucepan to heat and cook over moderately high heat, stirring constantly, until milk mixture begins to boil. Boil 1 minute longer, stirring constantly. Remove from heat and stir in vanilla extract. Spoon 1/3 of the chocolate pudding into a 2 quart souffle' dish or glass bowl. Top with 1/3 of the cookie crumbs. Set aside 1/2 cup cherry pie filling. Gently spoon 1/2 of the remaining filling unto crumbs in bowl. Repeat layering with another 1/3 of chocolate pudding, crumbs, the remaining cherry pie filling and the chocolate pudding. Spoon remaining cookie crumbs around chocolate pudding to form a border. Top chocolate pudding layer with remaining 1/2 cup cherry pie filling, placing it in the center. Refrigerate trifle, covered, until pudding is well chilled, 5 to 6 hours. Makes 8 servings.