1 (3 oz.) pkg. cherry jello
1 (9-inch) angel food cake
8 oz. Cool Whip
1 c. boiling water
1 can cherry pie filling

Dissolve jello in boiling water; refrigerate 1 hour. Cube cake into 1-inch pieces. Layer in trifle bowl 1/2 of cake, 1/2 jello, 1/2 pie filling, remaining 1/2 of cake, jello and pie filling. Top with Cool Whip. Refrigerate.