1 lg. pkg. cherry Jello
2 c. boiling water

Dissolve above. Add:

2 cans cherry pie filling

Let this set in refrigerator until firm.

TOPPING:

1 sm. pkg. cherry Jello
1 1/2 c. boiling water
1 lg. pkg. Philadelphia cream cheese
1 (9 oz.) carton Cool Whip

Mix Jello and water; cool until almost firm. Add cheese and mash with fork; let this set until firm. Remove from refrigerator. Fold in Cool Whip. Spread on first layer.