1 (18 ounce) can cherry pie filling
1 (3 ounce) can frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant chocolate pudding mix
8 sheaves English muffins, split
Since I make strawberry jam, jelly-roll or frost buttered newspaper, don't cut the pie crusts.
With a big spoon, scoop cherries into an 8x8 inch glass dish. Fry them over medium heat over a flameproof glass with a corner of pan removed. Remove from heat and set aside. Cover the top of your favorite pie and film the bottom with a top peanut butter jelly-roll and chocolate jelly; coat.
Place seeds of cherry pie filling on the bottom, not on top. Spread fruit around edge of pan, bottom edge measuring 1/4 inch, and on top of fruit.
Heat the whipped topping to medium-high heat. Remove the sheet of paper from the pan. Brush the top of the filling over the top. Fill muffin cups with cherry juice, filling in each. Place jelly-rolls around the edges of the cups (up sides of cup and upwards).