Black Forest Trifle

Directions

1. 1
   Put 4 cups of the milk into a large, heavy saucepan.
2. 2
   Add unsweetened chocolate and heat over moderate heat, watching carefully, until bubbles form on milk around edges of pan.
3. 3
   Milk is then scalded.
4. 4
   Remove from heat and set aside.
5. 5
   Put cornstarch, sugar, salt and remaining 1/2 cup milk into a small bowl.
6. 6
   Use a small whisk to stir cornstarch mixture until all dry ingredients are moistened and no lumps remain.
7. 7
   Be sure mixture is well stirred just before adding to hot milk.
8. 8
   Using a large wire whisk, stir hot-milk mixture in saucepan while gradually adding cornstarch-milk mixture.
9. 9
   Return saucepan to heat and cook over moderately high heat, stirring constantly, until milk mixture begins to boil.
10. 10
    Boil 1 minute longer, stirring constantly.
11. 11
    Remove from heat and stir in vanilla extract.
12. 12
    (If you must stop for a short while, place a piece of plastic wrap on surface of pudding to prevent a skin from forming).
13. 13
    Spoon 1/3 of the chocolate pudding into a 2-quart souffle dish or glass bowl.
14. 14
    Top with 1/3 of the cookie crumbs.
15. 15
    Set aside 1/2 cup cherry pie filling.
16. 16
    Gently spoon half of remaining filling onto crumbs in bowl.
17. 17
    Repeat layering with another third of chocolate pudding, crumbs, the remaining cherry-pie filling and the remaining chocolate pudding.
18. 18
    Spoon remaining cookie crumbs around chocolate pudding to form a border.
19. 19
    Top chocolate pudding layer with remaining 1/2 cup cherry-pue filling, placing it in the center.
20. 20
    Refrigerate trifle, covered, until pudding is well chilled, 5 to 6 hours.