1 (11 ounce) can cherry pie filling
2 eggs
1/4 cup butter, divided
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1 cup water
1 (8 ounce) container frozen whipped topping, thawed
Combine pie filling, eggs, 1/4 cup butter, sugar and vanilla extract in small bowl. Refrigerate at least 2 hours or until set.
Beat 1/2 cup whipped cream with electric mixer in large bowl until stiff peaks form. Cut into 4 pieces (about 1/3 cup). Spoon over pie filling and butter and lemon zest in small bowl. Dip Dessert Slider into removable plastic wrap (i.e. Upward Fold upto intake end) to seal edges. Refrigerate at least 4 hours, or until firm. Serve with whipped cream or lemon sherbet, if desired. Cool to room temperature.