Merry Cherry Dessert

1 can (21 oz.) cherry pie filling, divided
1 1/2 c. boiling water
1 pkg. (8 serving size) Cherry flavor gelatin (Jello)
1 1/2 c. cold water
4 c. angel food cake cubes
3 c. cold milk
2 pkg. (4 servings size) Vanilla Instant Pudding & Pie filling
1 tub (8 oz) Cool Whip topping, thawed, divided

Reserve 1/3 cup cherry pie filling for garnish; set aside. Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water and remaining cherry pie filling. Refrigerate at least 45 min. or until slightly thickened (consistency of egg whites).

Place cake cubes in 3 qt. serving bowl (I used a trifle bowl, makes it look pretty)! Spoon gelatin mixture over cake. Refrigerate 45 min or until set by not firm.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Gently stir in 2 cups of the whipped topping. Spoon over gelatin mixture in bowl. Refrigerate 2 hours or until set. Top with remaining whipped topping and reserved cherry pie filling. Store leftovers in refrigerator.

*Note: I forgot to refrigerate the first time and it turned out fine. Probably more 'runny' than it was supposed to be but it was good like that and I may make it that way again.
**From Kraft Food & Family
ENJOY!