1 (9 inch) frozen deep dish pie shell
1/2 c. cherry preserves
1 (4 serving pkg. instant chocolate pudding
2 (8 oz.) cartons cherry yogurt
2 tbsp. cream de cacao
1 tbsp. vanilla
4 oz. frozen whipped topping, thawed
1 oz. semi-sweet chocolate
1 tbsp. unflavored gelatin
1/4 c. water

Thaw crust 10-20 minutes. Prick. Bake in 400 degree oven on a cookie sheet 8-10 minutes. If it puffs, prick again and bake at few more minutes. Cool. Cut up any large pieces of cherry in the preserves. Spread over bottom of baked pie shell. Spread unflavored gelatin on water. Heat to dissolve gelatin.

In a mixing bowl combine pudding mix (just as it comes from the box), yogurt, creme de cacao, gelatin, and vanilla. Beat well with a rotary beater.r Spread over preserves. Cover and chill several hours or overnight. Before serving, spread thawed whipped topping over filling. Sprinkle with shaved chocolate or chocolate curls.