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

Put 4 cups of milk into large heavy sauce pan. 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 small 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 large wire whisk, stir hot milk mixture in sauce pan while gradually adding cornstarch milk mixture. Return sauce pan 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. Spoon 1/3 of the chocolate pudding into 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 half of remaining filling onto crumbs in bowl. Repeat layering with another third of chocolate pudding, crumbs, the remaining cherry pie filling and remaining chocolate pudding. Spoon remaining cookie crumbs around chocolate pudding to form 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. Yields 8 servings.