Hostess Gourmet Black Forest Dessert Cake


16 chocolate sandwich cookies
2 tablespoons melted butter
1 package (3.9 ounces) instant chocolate pudding
2 cups milk
1 package (14 ounces) Hostess Cupcakes (8 Cupcakes)
1 can (21 ounces) cherry pie filling
1 carton (8 ounces) frozen nondairy whipped topping, thawed

Place cookies in work bowl of food processor; process until fine crumbs. Add melted butter and pulse to combine. Press across bottom of 9 x 13-inch dish to make a crust.

Whisk together pudding and milk for 2 minutes. Spoon pudding over crust.

Cut each Hostess Cupcake into fourths and arrange, cream-side up, on top of pudding. Spoon cherry pie filling over Cupcakes. Spoon whipped topping over cherries. Refrigerate several hours or until set.

Makes 9 to 12 servings.