8 ounces white chocolate, divided
1/2 cup butter, divided
1/3 cup water
2 (1-ounce) packages instant white chocolate pudding mix
3 cups powdered sugar
1 can cherry pie filling, optional but recommended
Line an 8×8 inch pan with aluminum foil, allowing the foil to extend over the sides of your pan.
Place half (4-ounces) of the white chocolate in a large microwave-safe bowl, along with 6 tablespoons of the butter and 1/3 cup water.
Microwave on high power for approximately 2 minutes, or until the butter is melted. Stir, then add the dry pudding mix and stir to combine.
Add powdered sugar one cup at a time, stirring well after each addition. The mixture is fairly thick, so I found it easier to use my stand mixer. Mix until smooth and well combined.
Microwave the remaining chocolate and 2 tablespoons butter for 1 1/2 minutes, or until the butter is melted. Stir until chocolate is melted and mixture is smooth. Spread over the pudding mixture.
Refrigerate until firm, about 2 hours.
Top with cherry pie filling, if desired.