Cup Unsweetened Cocoa
(21 oz.) Can Cherry Pie Filling
(9 oz.) Container Cool Whip
oz. Square Unsweetened Chocolate, coarsely grated
In medium saucepan combine sugar, cocoa and flour; add margarine and milk. Cook until mixture begins to boil, stirring constantly. Remove from heat. Add small amount of hot mixture to eggs, return to pan. Fold 1/2 can pie filling into chocolate mixture; reserve remaining filling for topping. Pour chocolate mixture into prepared pie crust. Bake at 350 degrees for 35-40 minutes or until center is set but still shiny. Cool, chill 1 hour. Combine 2 cups whipped topping and grated chocolate, spread over cooled pie. Top with remaining pie filling and whipped topping. Chill at least 1/2 hour before serving.