Recipe From: Laura Watson
Here's a family favorite enjoyed by all. A yummee cherry jello salad topped with a decadent creamy cheesecake topping.
This cherry jello salad was made for a picnic lunch for Logans birthday party. Then later that week, it was served at Skylees birthday party. mmmm...... perhaps it may just have to become a birthday tradition. 
When I made this, I used 42 oz ( 2 cans) of cherry pie filling, scooping out a majority of the 'filler/gel'. By doin' this, it packed in extra sweet cherries for a more savory bite.
INGREDIENTS
1 6 oz pkg cherry jello
1 large can crushed pineapple, do not drain
1 can Cherry Pie Filling
1 3 oz pkg instant cheesecake pudding
1 cup milk
2 cups Cool Whip or Heavy Whipping Cream
Combine cherry gelatin with 2 cups of boiling water. OMIT 2
cups cold
water as directed on the package. Add crushed pineapple with
juice and cherry pie filling.
Pour into 9x13 pan. Chill.
Topping:
Combine pudding with 1 cup milk and beat. Let set for 1-2
minutes until slightly thick.
Add Cool Whip and mix well.
Spread on top of the chilled cherry jello.
Refrigerate until ready to serve.
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