Ingredient — Preparation Method
22                    Graham Crackers
2      tablespoons   Sugar
6      tablespoons   Butter — melted
1      package       4 servings — instant chocolate
Pudding mix
1/2                Tub Coolwhip
1      can           Cherry Pie Filling
1. Crush crackers with rolling pin, between waxpaper.
2. Combine with sugar and butter, stir well. Press firmly into 9″ pieplate.
3. Bake at 350 F for 8 minutes, cool before filling.
4. Prepare pudding as directed for pie filling.
5. Chill for 30 minutes, spread into crust.
6. Spread coolwhip carefully on top.
7. Spoon cherries on top. Chill for 2 hours before serving.

INGREDIENTS:

1/2 cup granulated sugar, divided
1 envelope unflavored gelatin
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup whole milk
1 ounce unsweetened chocolate, finely chopped
4 eggs, separated
1 cup whipping cream, divided
2 tablespoons light rum or good brandy
1 cup finely chopped toasted pecans
1 9-inch pastry shell, baked
pecan halves, for garnish, if desired, or shaved semisweet chocolate

PREPARATION:
Combine 1/4 cup of the sugar, gelatin, salt, and nutmeg in top of double boiler or metal bowl over a saucepan with hot water. Mix well. Add milk and chocolate, and heat over hot water until chocolate is melted.In another …