3 HRS 30 MIN
(21 oz.) cherry pie filling, divided
angel food cake cubes
Reserve 1/3 cup cherry pie filling for garnish; set aside. Add boiling water to gelatin mix in large bowl; stir at least 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-qt. serving bowl; cover with gelatin mixture. Refrigerate 45 min. or until gelatin 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 gelatin layer in bowl. Refrigerate 2 hours or until firm. Top with remaining COOL WHIP and reserved cherry pie filling.