Chocolate Cherry Lust

In heavy small saucepan over low heat, heat 1/2 cup semisweet-chocolate pieces with shortening until melted and smooth, stirring frequently. Pour melted-chocolate mixture into foil-lined 10-ounce custard cup to make chocolate curls later. Cover and refrigerate.

Preheat oven to 350 degrees F. In medium bowl, mix flour and sugar. With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture is crumbly. Stir in coconut and walnuts. Press crumb mixture evenly onto bottom of 13" by 9" metal baking pan. Bake 12 to 15 minutes until crust is light golden brown. Cool completely on wire rack.

In large bowl, with mixer at low speed, beat cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread cream-cheese mixture over cooled crust in pan; top with cherry-pie filling. Cover and refrigerate.

In same heavy small saucepan over low heat, heat remaining semisweet-chocolate pieces, stirring frequently, until melted and smooth. Set aside to cool.

In large bowl, with wire whisk, beat both packages vanilla instant pudding with milk until thickened, about 2 minutes; beat in melted chocolate. Carefully spread chocolate-pudding mixture over cherry filling; chill at least 2 hours or until set.

At serving time, spread with remaining whipped topping. Peel off foil from molded chocolate in custard cup. Using vegetable peeler, shave chocolate to form curls; sprinkle curls over top of dessert.