Reserve 1/3 cup cherry pie filling for garnish. Add boiling water to jelly powders in large bowl; stir 2 min. until completely dissolved. Stir in cold water and remaining cherry pie filling. Refrigerate 45 min. or until slightly thickened.
Place cake cubes in 3-L serving bowl. Spoon jelly mixture over cake. Refrigerate 45 min. or until jelly layer is set but not firm.
Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups Cool Whip; spoon over jelly layer in bowl. Refrigerate 2 hours. Top with remaining Cool Whip and reserved cherry pie filling.
Kraft Kitchen Tips!
Garnish with sliced almonds and/or fresh mint sprigs just before serving.
Prepare using light cherry pie filling, Jell-O No Sugar Added Cherry Jelly Powder, Jell-O Vanilla Fat Free Instant Pudding, skim milk and Cool Whip Light Whipped Topping.
Calories From Fat
% Daily Value
Fat 3.5 g
Saturated fat 3 g
Cholesterol 5 mg
Sodium 270 mg
Carbohydrate 36 g
Fibre 0 g
Sugars 29 g
Protein 3 g
Makes 18 servings, 2/3 cup (150 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.