Cherry-Berry Low Fat  Fake Cheesecake
A recipe from the Sneaky Kitchen

2  3-oz pkgs. cherry-flavored gelatin  OR 1  6-oz. pkg.   
1-3/4 cups water, divided
1 1-lb. can whole-berry cranberry sauce
1 can sour pie cherries
1 recipe Double Rich Vanilla Pudding
1 packet unflavored gelatin
1 teaspoon cornstarch
1/2 cup fat-free sour cream
1/4 teaspoon almond extract

Bring 1 1/2 C. water to a boil. Add cherry gelatin & stir until dissolved.  Add cranberry sauce & stir to break up & dissolve sauce.  Stir until all the jelled cranberry has melted & only the cranberries remain whole.

Drain cherry juice into a bowl, using a non-metallic colander. Mush cherries with fingers to further drain juice & break up cherries into small pieces.  When completely drained, add to gelatin/cranberry mixture. Put cherry juice into a 2-cup measuring cup. Add enough ice cubes (or water) to make almost but not quite 2 cups. Add to cherry-berry mix, stirring until the ice cubes are entirely melted.  Pour into a 3-quart casserole or other dish. Chill until gelatin is set.

Put 1/4 C. water into a glass bowl or measuring cup; add unflavored gelatin & let set for 2 or 3 minutes to soften. Place in microwave for 30 seconds to melt. Make the vanilla pudding according to instructions, but adding an extra rounded teaspoon of cornstarch.   (If you don't use egg yolks, use two tsp more of cornstarch.)  At the end, add an addition 1/2 C. fat-free sour cream, melted unflavored gelatin, and 1/4 tsp almond extract. 

Allow pudding to cool to barely warm, stirring from time to time so a skin doesn't form. Pour gently on top of the cherry-berry gelatin mixture. Chill thoroughly for several hours until firm, preferably overnight.