CRUST:

1 c. butter
1/2 c. confectioners' sugar, sifted
2 c. all-purpose flour, sifted

Melt butter. Pour over sugar and flour. Stir well until ball of dough is formed. Pat and form to bottom and sides of a 9 x 13 inch glass baking dish. Stick holes in crust with fork. Bake at 350 degrees for 15 to 20 minutes. Let cook before adding filling.

FILLING:

1 (12 oz.) pkg. semi-sweet chocolate morsels
1/4 c. milk
1 egg yolk
2 sm. pkgs. vanilla instant pudding
2 c. milk
1 tsp. vanilla
1/2 tsp. almond flavoring
1 c. Cool Whip
2 (25 oz.) glass jar Musselman's cherry pie filling
Cool Whip
A few chocolate morsels, grated

Melt chocolate morsels and 1/2 cup milk in double boiler (or microwave). Cool slightly. Add egg yolks, one at a time and beat well. Spread over pastry crust.

Mix vanilla instant pudding in 2 cups of milk. Let cool in refrigerator. Fold in vanilla and almond flavoring and 1 cup of Cool Whip. Spread over chocolate layer.

Spread cherry pie filling over pudding, spread layer of Cool Whip over cherries. Grate a few chocolate morsels and sprinkle over top of Cool Whip for garnish.