1 (8 ounce) package instant chocolate pudding mix
1 cup milk
1 (3 ounce) package instant chocolate candy-coated chocolate pieces
1 teaspoon vanilla extract
1 1/4 cups boiling water
1 cup chopped dates
1 cup chopped almonds
In a large skillet over medium heat, melt chocolate pieces and brown sugar. Mix well, placing chocolate pieces in small, cherry-sized squares in the center.
In a small bowl, sprinkle vanilla sugar over pudding. Stir in water, date kernels and almonds. Pour mixture into a 9x9 inch pan. Chill well. Refrigerate at least 2 hours before serving.