CHOCOLATE CHERRY PUDDING
Dark sweet cherries, double chocolate pudding and coconut layered in dessert dishes! Fabulous!
2, 5 oz. pkgs. Cook & Serve Chocolate Pudding & Pie Filling by Jello (Jello brand is gluten-free)
5 T. cornstarch
3 T. powdered unsweetened cocoa
1/2 t. vanilla extract
16-1/2 oz. can dark sweet cherries in heavy syrup; drain and reserve liquid (Oregon Trail brand is gluten-free)
4 c. non-dairy liquid creamer
flaked, not shredded. coconut
Combine both packages pudding mix, cornstarch, powdered cocoa and vanilla in large saucepan. Stir well to evenly disperse.
Add liquid from cherries and stir well till completely incorporated.
Now, add non-dairy creamer, a cup at a time, stirring well after each addition.
Cook over medium heat, stirring continuously, till thickened and pudding begins to boil. Boil for 1 minute, then remove from heat. Let set 10 minutes.
Divide cherries and place in bottom of individual dessert dishes. Pour pudding over. Set in refrigerator till chilled.
Just before serving sprinkle each dessert with flaked coconut. Serve.
Notes: This pudding is creamy, light and full of chocolate flavor. It can be used as a pie filling. Bake pie crust in 9 inch pie plate (see Key Coconut Pie for pastry recipe). cool, place cherries in shell, then pour pudding over cherries. chill till cold, then top with 1 cup flaked coconut. Return to refrigerator and chill several hours or overnight.
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