Start with the crust - empty the entire package of Oreo cookies in a large Ziploc bag and crush with a rolling pin or rubber mallet - this is the fun part! Crush until the cookies are almost in powder form.

Empty the bag of crushed Oreos into a large mixing bowl. Pour the melted butter over the crushed oreos and mix until all crumbs are saturated. You can use a fork - we used our hands!

Pick your final dish size and press an even layer of Oreo cookie mixture in the bottom and sides of the pan. When complete - store in the refrigerator while you make the filling. (You may have some crust leftover. We suggest using it as a topping!)

Prepare the pudding based on the instructions provided on the box and set aside.

Time to create the whipped cream (or substitute with Cool Whip and skip to the next step) - In a small bowl mix together sugar and Instant ClearJel. In a separate mixing bowl, whip heavy cream until it starts to thicken then slowly add in the sugar mixture. Continue beating until fully combined and mixture forms stiff peaks.

Time to assemble! Grab your crust(s) from the refrigerator and add a generous layer of Montmorency Cherry Pie Filling, followed by a layer of pudding and then top with your whipped topping (or Cool Whip).

For the final touches place small dollops of jam on top of the whipped cream then take a toothpick or fork and gently swirl the jam into the very top of the whipped cream layer. Sprinkle with shaved chocolate and serve immediately or refrigerate for up to 4 hours. Enjoy!

Tip: Cool Whip will retain its shape the best if you cannot serve right away.