Black Forest Trifle - cooking recipe

Ingredients

2 pkg. chocolate covered cream-filled rolls (approximately 20; I use Little Debbie)
1 large (12 oz.) Cool Whip
2 (3 oz.) pkg. vanilla instant pudding
2 c. milk
1 can cherry pie filling

Preparation

Cut rolls lengthwise in half.
Arrange vertically around outside of 3-quart glass bowl (cut side out).
Chop coarsely more of rolls (enough for layer in bowl).
In large bowl, mix pudding as label directions state, using only 2 cups of milk.
Fold in Cool Whip except for 1/4 cup reserved for top.
Spoon half of pudding mixture into 3-quart bowl; top with chopped cake rolls, then half of cherry pie filling.
Top with remaining pudding mixture.
Make an indentation in center of pudding mixture; spoon in remaining cherry pie filling.
Cut some of reserved cake rolls crosswise in 1/2-inch slices.
Garnish with cake roll slices and reserved Cool Whip.
Refrigerate until cooled, at least 2 hours.