Yield: 8 servings
|* * * * * * * * * *|
|3||Squares (1oz. each) Unsweet- ened Chocolate|
|2 teaspoons||Vanilla Extract|
|2 cups||Cookie Crumbs (made from - vanilla wafers, shortbread or chocolate-chip cookies)|
|1 can||(20 oz.) Cherry-Pie Filling|
|* * * * * * * *|
FROM LOIS FLACK
CYBEREALM BBS (315) 786-1120
1. Put 4 cups of milk into a large, heavy saucepan. Add unsweetened chocolate and heat over moderate heat, watching carefully, until bubbles form on milk around edges of panÄÄmilk is then scalded.
Remove form heat and set aside. 2. Put cornstarch, sugar, salt and remaining ½ cup milk into a 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.
3. Using a large wire whisk, stir hot-milk mixture in saucepan while gradually adding cornstarch-milk mixture. Return saucepan to heat and cook over moderately high heat, stirring constantly, until milk mixture begins to boil. Boil 1 minute longer, stirring constantly.
4. Remove from heat and stir in vanilla extract. (If you must stop for a short while, place a piece of plastic wrap on surface of pudding to prevent a skin from forming.) Spoon ⅓ of the chocolate pudding into a 2-quart souffl dish or fancy glass bowl. Top with ⅓ of the cookie crumbs.
5. Set aside ½ 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 the remaining chocolate pudding.
6. Spoon remaining cookie crumbs around chocolate pudding to form a border. Top chocolate pudding layer with remaining ½ cup cherry-pie filling, placing it in the center. Refrigerate trifle, covered, until pudding is well chilledÄÄ5 to 6 hours.
Source: McCall's Cooking School Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.