1 can cherry pie filling
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. cherry Jello
2 c. hot water
1 c. cold water

Dissolve 2 cups hot water in the Jello. Then add the 1 cup cold water; stir well. Cool slightly, then add the cherry pie filling. Put in 9x13 inch cake pan. Put in refrigerator to cool and set. Cut in squares. Top with Cool Whip.