For the cake, use 1/2 can of cherry pie filling; reserve 1/2 for topping.

Prepare one package yellow cake mix as directed using skim or 2% milk instead of water.

Add 1/2 can of cherry pie filing and 1 teaspoon vanilla extract to cake mix.

Pour into greased 9 x 13 pan. 4 eggs 1 c. sugar 1 tsp. vanilla

Mix Ricotta, eggs, sugar, and vanilla until creamy.

Evenly spoon Ricotta mixture (do not pour) on top of unbaked cake batter.

Bake at 350 degrees for 1 hour and 10 minutes. Cool cake in pan for 10 minutes, then turn onto tray. Let cool for about an hour.

FROSTING:

1 pkg. instant vanilla pudding
1 c. milk
1 (8 oz.) container Cool Whip
1/2 c. cherry pie filling

Beat pudding mix and milk until thick.

Mix remaining 1/2 can of cherry pie filling and Cool Whip. Fold into pudding mixture.

Frost entire cake. Refrigerate.