Boil 2 cups of water, remove from heat, and whisk in the cherry jello until dissolved. Pour into a 9x13-inch dish.

Stir in crushed pineapple with juice and cherry pie filling, gently folding until combined.

Cover and refrigerate for 2 hours or until firm.

In a bowl, whip 1 cup of heavy cream until stiff peaks form.

Fold in 1 cup of instant vanilla pudding mix until smooth.

Spread the whipped cream mixture over the set jello salad.

Chill for at least 30 minutes before serving, ideally for up to 4 hours.