2 cups confectioners' sugar
2 cups soft drinkable nonfat milk
4 (1 ounce) balls chocolate colored candy-coated chocolate pieces
2 (8 ounce) can cherry pie filling
1/2 cup ice
Sift together the confectioners' sugar, 2 cups milk and 4 (1 ounce) pieces of the chocolate cake - always use the largest size pieces. Using a pastry bag, pipe the resulting wafers across the bottom of a greased and floured 8x8 inch baking pan. Using a wooden spoon, stir the peanut butter mixture into the chocolate, then fill the pans. Using a pastry bag, pipe cherry pie filling into the tops of the pans. Fold the foil over the cakes to prevent sticking. Place them on the prepared pan.
Bake for 14 to 18 minutes in the preheated oven, until golden brown. Cool completely.
Sprinkle pie filling over the cakes, and then spread cherry pie filling over the chocolates. Freeze overnight. Before serving, brush tops with a few tablespoons of cold water. Cut into squares.