What You Need

1 can (21 oz.) cherry pie filling, divided

1-1/2 cups boiling water                                                                                    

 1 pkg. (6 oz.) JELLO-O Cherry Flavor Gelatin                                             

1-1/2 cups cold water                                                                                      

4 cups angel food cake cubes                                                                         

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding                      

3 cups cold milk                                                                                                   

1 tub (8 oz.) Whipped Topping, thawed, divided                                       

Make It

RESERVE 1/3 cup cherry pie filling for garnish; set aside. Add boiling water to gelatin mix in large bowl; stir at least 2 min. until completely dissolved. Stir in cold water and remaining cherry pie filling. Refrigerate 45 min. or until slightly thickened.

PLACE cake cubes in 3-qt. serving bowl; cover with gelatin mixture. Refrigerate 45 min. or until gelatin layer is set but not firm.

BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon over gelatin layer in bowl. Refrigerate 2 hours or until firm. Top with remaining COOL WHIP and reserved cherry pie filling.