Spray a 9 inch square pan with cooking spray, and line the bottom with parchment paper.

In the mixing bowl of a stand mixer, mix the Butter, Sugar, and Vanilla until smooth.

Place the Flour in a microwave safe bowl, and microwave the Flour until it's hot, about 1 1/2 minutes.

Add the Flour and Salt to the mixing bowl and mix until smooth.

Melt the White Chocolate in the microwave at 10 second intervals, stirring between, until melted.

Add the Eagle-brand milk to the melted White Chocolate, and stir until smooth.

Add the White Chocolate mixture to the mixing bowl, and mix on low until completely blended.

Sprinkle the contents of the Pudding in the bowl, and mix into the Fudge mixture.

Add the Pineapple and Cherries, and mix.

Pour the Fudge into the square pan, and press evenly into the pan with a spatula, or the back of a large spoon.

Top with Drizzled Hot Fudge, and add Sprinkles on top.

Refrigerate for at least 2 hours, or longer if needed, until the fudge is firm, and set.

Cut fudge into 1 to 2 inch squares, add Cherries on top of individual pieces, and place on a plate or platter to serve. Enjoy.