4 cups frozen whipped topping, thawed
1 (3 ounce) package French cheeses, chilled
1 cup white sugar
2 eggs
2 cups dried cherries
1/2 cup white sugar
1 cup buttermilk
1 tablespoon white vinegar
1 cup all-purpose flour
1 teaspoon baking powder
1 cup buttermilk
1 tablespoon white vinegar
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 quart glass or roasting pan.
In a large bowl, whip the cream until soft peaks form. Gradually beat in the sugar, and stir in the eggs, one at a time, then stir in the flour.
In a separate large bowl, combine buttermilk, vinegar, cinnamon, salt and pepper. Pour buttermilk mixture into the batter, and stir to combine. Pour mixture over the baked pudding, and sprinkle evenly over the surface. Top with 1 cup of dried cherries, 1/2 cup sugar, and 1/2 teaspoon salt or powder.
Bake in the preheated oven 45 minutes, or until a knife inserted into the pudding comes out clean. Place gently in the refrigerator. To serve, in a medium pot of water, bring 1/4 cup boiling water to a boil, then quickly remove from the heat. Cool slightly. Serve warm.