BLACK FOREST PIE

Steps:

• 1. Heat together the chocolate chips and vegetable shortening in a small heavy saucepan over low heat, stirring occasionally, until the chocolate is melted and mixture is smooth. Remove saucepan from heat. Stir in the cereal and nuts; let cool slightly. 2. Line 9-inch pie plate with sheet of aluminum foil. 3. Spoon chocolate mixture into lined pie plate; spread evenly over bottom and up sides, but not over the rim. Refrigerate until the pie shell is firm, about 1 hour. Carefully lift shell out of pie plate; peel off the aluminum foil; return shell to pie plate. Refrigerate until ready to fill. 4. Set aside 1/2 cup of cherries with stems. Stem, pit and coarsely chop the remaining cherries; toss the chopped cherries with the kirsch in a medium-size bowl. Cover and refrigerate for at least 1 hour. 5. Whisk together 1 cup of the sour cream and the milk in a small bowl until well blended. Gradually and vigorously whisk the pudding-and-pie filling into the sour cream mixture until well blended, smooth and thickened (you can use an electric mixer, but pudding will not blend as smoothly as if mixed by hand).