Merry Cherry Dessert

• 1 can (540 mL) cherry pie filling, divided
• 1-1/2 cups boiling water
• 2 pkg. (4-serving size each) Jell-O Cherry Jelly Powder
• 1-1/2 cups cold water
• 4 cups angel food cake cubes (1 inch)
• 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
• 3 cups cold milk
• 3 cups thawed Cool Whip Whipped Topping, divided

1. Reserve 1/3 cup cherry pie filling for garnish.
2. Add boiling water to jelly powders in large bowl; stir 2 min.
3. until completely dissolved.
4. Stir in cold water and remaining cherry pie filling.
5. Refrigerate 45 min.
6. or until slightly thickened.
7. Place cake cubes in 3-L serving bowl.
8. Spoon jelly mixture over cake.
9. Refrigerate 45 min.
10. or until jelly layer is set but not firm.
11. Beat pudding mixes and milk in large bowl with whisk 2 min.
12. Stir in 2 cups Cool Whip; spoon over jelly layer in bowl.
13. Refrigerate 2 hours.
14. Top with remaining Cool Whip and reserved cherry pie filling.

boiling water, cold water, angel food cake, cold milk, topping

Taken from www.kraftrecipes.com/recipes/merry-cherry-dessert-95331.aspx (may not work)