1 (18 ounce) can cherry pie filling, divided
3 (3 ounce) packages instant sugar-free chocolate pudding mix
1 (2 ounce) package instant vanilla pudding mix
1 cup cherry pie filling
1 (3 ounce) package instant pineapple pudding mix
1 (2.5 ounce) package instant chocolate pudding mix
1 package instant strawberry pudding mix
1 cup chocolate candy pieces
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) sachets or muffin cups or line with paper muffin liners. Stir together cherry pie filling, pudding mix, pineapple pudding mix, vanilla pudding mix and cherry pie filling.
Press cherry pie filling mixture into the 3 cups of lined paper lined muffin cups. Spoon half the chocolate candy pieces onto each fruit cup (cut side down). Fill muffin liners halfway with cherry pie filling. Cool soft.
Remove cups from baking pans; pipe strawberry jelly over fruit in three separate rounds. Pour caramel syrup over fruit. Bring to a boil over low heat. Reduce heat; cook and stir 1 minute, stirring constantly. Serve immediately.
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