Cherry Trifle
A recipe from the Sneaky Kitchen
1 can cherry pie filling
1-1/2 cups water (divided)
1 3-oz cherry gelatin dessert
1/2 tsp. almond extract
1-1/2 tsp. lemon juice
1 angel food cake
8 oz. frozen whipped topping, lite or fat-free

For faster preparation, place unopened can of pie filling in refrigerator several hours or a day ahead of time.

Put 1/2 C. water in a microwave-proof bowl. Heat, stirring occasionally until all gelatin is dissolved. (Or dissolve on the stovetop.)  Add 1 C. cold water (or use some ice cubes & fill the measuring cup on up with cold water). Stir into gelatin; if using ice cubes, stir until dissolved. Add almond extract & lemon juice. Place cherry pie filling in another bowl. Stir in gelatin little by little. Place in refrigerator until it starts to jell but isn't quite set.  

With a bread knife or other serrated knife, cut angel cake into 3/4" to 1" slices, then into cubes. Place 1/3 of the cake cubes in a dish, cover with 1/3 of the cherry mixture, & repeat, finishing with the last 1/3 of cherry mixture. Return to refrigerator for at least 1 hr. Serve in attractive dessert dishes with a dollop of whipped topping.