Rose Marie Williamson shares this recipe for her Merry Cherry Dessert.
1 can cherry pie filling (21 oz.) divided
1-1/2 cups boiling water
1 pkg. Jell-O cherry gelatin (3 oz.)
1-1/2 cups cold water
4 cups angel food cake, cubed
2 cups cold milk
1 small package Jell-O vanilla instant pudding
1 tub Cool Whip (8 oz.), 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 minutes until completely dissolved.
Stir in cold water and remaining cherry pie filling. Refrigerate 45 minutes or till slightly thickened (consistency of unbeaten egg whites).
Place cake cubes in 3-quart serving bowl. Spoon gelatin mixture over cake. Refrigerate 45 minutes or until set, but not firm (should stick to finger when touched).
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes.
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 leftover dessert in refrigerator. Yield 19 servings.