- 1 large 6 oz box cherry Jello
- 2 cups boiling water
- 1- 21 oz can cherry pie filling
- 1- 20 oz can crushed pineapple (not drained)
- 2 cups heavy whipping cream
- 1 cup milk
- 1 small 3.4 oz box instant vanilla pudding
Boil the water. While water is heating up, pour the large box of Jello into a 9×13 pan.
Pour the 2 cups of boiling water over the jello in the dish. Using a whisk, slowly mix the jello and water together until all of the Jello is dissolved. Make sure to scrape up all of the Jello off the bottom of the dish.
Pour the contents of the can of pineapple and the can of cherry pie filling into the pan with the Jello and water. Mix with large spoon.
Place pan into refrigerator. Let set up for about 2 hours. It’s usually set after 1- 1 1/2 hours.
Whip the cream in a large bowl until stiff, set aside.In another bowl, whisk together 1 cup of milk and the box of pudding. Fold the pudding mixture into the whipped cream. Spread the whipped cream mixture over the set-up Jello mixture in the pan. Serve immediately, or return to fridge until ready to serve.