Cherries in the Snow Poke Cake

Cherries in the Snow Poke Cake 1 box white cake mix (ingredients needed to make cake; egg whites, oil & water) 1 3.4 oz box instant white chocolate pudding 2 cups cold milk 2 % or higher recommended 1 8 oz tub whipped topping thawed 1 21 oz can cherry pie filling Prepare and bake cake according to package directions for a 9 x 13 baking dish. When cake is finished baking, while still warm, poke holes in cake using the end of a wooden spoon or something of a similar size. In a bowl, combine 2 cups of milk with dry instant pudding mix. Pour pudding into the holes of the warm cake. Spread pudding around and gently press pudding into holes of the cake. Now pop the whole cake into the fridge for a couple of hours to finish cooling completely. Once cake is completely cooled, start spreading on whipped topping. Then dollop the cherry pie filling on top of cake. The pie filling won't cover every square inch of the cake. You want that white to peep through. Slice and serve.