2 cans Oregon Fruit Dark Sweet Cherries, drained
1/4 cup cornstarch
1/2 cup sugar
1 pinch of salt
3 cups whole milk
6 ounces bittersweet chocolate, chopped (or good quality chocolate chips)
1 teaspoon vanilla extract
Freshly whipped cream from one pint of heavy whipping cream
25 cream-filled chocolate sandwich cookies
4 Tablespoons butter, melted
1 cup all purpose flour
- Make the crust. Pulse whole cookies in a food processor until finely crumbled. Sprinkle melted butter over the crumbs and pulse until the mixture begins to form small clumps. Transfer to a 9" pie plate and press with a flat-bottomed measuring cup to form a thick crust. Set aside in the freezer.
- Make the filling. Place cornstarch, 1/2 cup of sugar, and the salt into a medium saucepan. Place over medium-low heat and slowly whisk in milk, being careful to prevent clumps from forming. Bring to a simmer, whisking frequently, until mixture is thick enough to coat the back of a spoon. Add chocolate and stir with a heat proof silicone spatula until very thick and glossy. Remove from heat and stir in vanilla extract.
- Remove chilled pie crust from the freezer. Arrange the cherries in a single layer (you may have extra leftover - you can use these to top individual slices) and pour slightly cooled pudding over the cherries, smoothing with the spatula. Chill in the refrigerator for at least two hours before topping with freshly whipped cream. Return to the refrigerator and chill for 2-4 more hours, until fully set.
- Slice, serve, enjoy! Will keep in the refrigerator for up to three days.
Makes 6 servings.