Dissolve jello in boiling water in large bowl. Add cherry pie filling & stir to mix. Add cold water & stir.
Ladle jello liquid into 9x9 pyrex casserole (approximately 1/2 inch in depth) & refrigerate till congealed. Spread sour cream evenly over congealed jello. Gently ladle remaining jello mixture over sour cream. Refrigerate. Cut in squares to serve.
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