Cherry Dessert - cooking recipe

Ingredients

21 ounces cherry pie filling, divided
1 1/2 cups boiling water
1 (8 ounce) package Jello gelatin, cherry flavored
1 1/2 cups cold water
4 cups angel food cake, cubes
3 cups cold milk
8 ounces instant vanilla pudding
8 ounces Cool Whip, divided

Preparation

REserve 1/3 cup cherry pie filling for garnish.
Set aside.
Stir boiling water into dry jello mix in large bowl at least 2 minutes until completely dissolved.
Stir in cold water and remaining cherry pie filling.
Refrigerate 45 minutes or until slightly thickened.
Place cake cubes in a 3 quart serving bowl.
Spoon jello mixture over cake.
Refrigerate 45 minutes or until set but not firm.
Pour milk into large bowl.
Add dry pudding mixes.
Beat with wire whisk 2 minutes.
Gently stir in 2 cups of the coolwhip.
Spoon over jello mixture in bowl.
Refrigerate 2 hours or until set.
Top with remaining coolwhip and reserved cherry pie filling.
Store leftover dessert in refrigerator.