1Reserve 1/3 cup cherry pie filling for garnish; set aside.
2Add boiling water to gelatin; mix in a large bowl.
Stir at least 2 minutes, until completely dissolved.
Stir in cold water and remaining cherry pie filling.
3Refrigerate 45 minutes, or until slightly thickened.
4Place cake cubes in 3qt. serving bowl.
Cover with gelatin mixture.
Refrigerate 45 minutes, or until gelatin layer is set, but not firm.
5Beat pudding mixes and milk in large bowl with whisk for 2 minutes.
Stir in 2 cups Cool Whip.
Spoon over gelatin layer in bowl.
Refrigerate 2 hours or until firm.
Top with remaining Cool Whip and the reserved cherry pie filling.
Garnish with sliced almonds or fresh mint sprigs before serving.