Crust:
1 C. flour
1/2 C. butter
2 T. sugar
dash of salt

Filling:
1 package vanilla pudding, prepared
1 can cherry pie filling

Prepare crust and bake until brown. Fill crust with vanilla pudding and put the cherry pie filling on top. Place in refrigerator and allow to cool through.

From the kitchen of Marlene Lake and Ella Meyer