8 graham crackers (2 1/2 inch squares) made into fine crumbs
2 tbsp. plus 2 tsp. reduced-calorie butter, softened
2 c. skim milk
1 pkg. reduced-calorie chocolate pudding mix (four 1/2 cup servings)
1/2 c. boiling water
1/2 c. cold water
1 pkg. reduced-calorie cherry flavored gelatin (four 1/2 cup servings)
40 black sweet cherries, pitted
1 c. frozen dairy whipped topping, thawed
2 tsp. unsweetened cocoa

Preheat oven to 350 degrees. In a small mixing bowl, combine crumbs and butter, mixing thoroughly. Press mixture into the bottom of an 8x8x2 inch nonstick baking pan; bake until lightly browned, about 10 minutes. Remove pan from oven and set aside to cool.

Using skim milk, prepare pudding according to package directions; let pudding cool slightly. Carefully pour pudding over cooled crumbs. Refrigerate until set. Dissolve gelatin in 1/2 cup boiling water. When thoroughly dissolved, add cold water. Note: This makes a double strength gelatin. Set aside to cool.

Quarter the cherries, or if frozen, slice in food processor with a wide blade. Add cherries to gelatin and refrigerate until almost set. Spread evenly over pudding. Refrigerate until gelatin is firmly set. Spread whipped topping over the gelatin layer. Stir cocoa over topping as garnish. Refrigerate until served. Divide evenly. Makes 8 servings.