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Very Cherry Dessert Bowl

1 1/2 cups boiling water
1 (6-ounce) package cherry gelatin
1 1/2 cups cold water
1 (21-ounce) can cherry pie filling
4 cups angel food cake cubes
3 cups cold milk
1 (6-ounce) package instant white chocolate or vanilla pudding mix
1 (8-ounce) container nondairy whipped topping - divided use

1. In a large bowl, stir boiling water and gelatin until completely dissolved. Add cold water and cherry pie filling and stir to blend well. Refrigerate until slightly thickened, about 1 hour.
2. Place cake cubes in 3-quart clear glass serving bowl. Spoon gelatin mixture over cake. Refrigerate until set but not firm, about 45 minutes.
3. In a large bowl, combine milk and pudding mix and beat with wire whisk for 2 minutes. Fold in 2 cups of the whipped topping. Spoon over gelatin mixture in bowl. Refrigerate 2 hours or until set.
4. Top with remaining whipped topping. Store in refrigerator.

Makes 18 servings.

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