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

In a large saucepan, slowly heat 4 cups milk with the chocolate just until bubbles form around edge of pan. In a small bowl, combine cornstarch, sugar, salt and remaining milk; mix well. Gradually stir cornstarch mixture into hot milk; bring to boiling, stirring. Boil 1 minute, stirring constantly. Remove from heat.

Add vanilla extract. Spoon one-third of the chocolate pudding into a 2-quart bowl or souffle dish. Top with one-third of the crumbs. Set aside 1/2 cup cherry filling. Gently spoon half of remaining cherry filling onto crumbs.

Repeat layering with another third of chocolate pudding, crumbs, the remaining cherry filling and remaining pudding. Spoon reserved 1/2 cup cherry filling in center of chocolate pudding layer. Spoon remaining crumbs to form a border around cherry filling. Refrigerate covered until well chilled, 5 to 6 hours.