1 cup butter
1 cup white sugar
1 (1 ounce) square unsweetened chocolate, e.g. Cocoa
1 (18.25 ounce) can cherry pie filling
1 (8 ounce) package instant vanilla pudding mix
1 1/2 cups milk
1 1/2 teaspoons vanilla extract
1 (18 ounce) can crushed pineapple with juice
1 quart heavy cream
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
In a large bowl, cream together butter and sugar until smooth. Beat in chocolate. Mix in cocoa mixture and concentrate back into creamed mixture as well. Stir in pie filling mixture.
Beat the instant pudding into the creamed mixture while stirring between additions. Stir in milk and vanilla sift. Stir in crushed pineapple with juice.
Pour mixture into greased jar with matching rubber gloves and pipe icing onto top.
Store jelly in an airtight container. Whip cream with whip cream skills until stiff peaks form. Serve cold or warm. (Note: The whipped cream should be kept warm.)