1 (9-inch) baked pie shell
1 (3 1/2 oz.) pkg. vanilla instant pudding
1 c. milk
1 c. cream, whipped
1 (1 lb.) can cherry pie filling, drained (reserve syrup)

Prepare 9-inch baked pie shell. In small mixing bowl blend pudding and milk at low speed. Add cream, beat at medium speed until peaks form, about 2 minutes. Fold in drained cherries. Pour into baked pie shell. Refrigerate 2 hours until firm. Serve topped with reserved syrup.

Submitted by: Sharyn Besse