Cherry Angel Trifle

1 package cherry gelatin
1 cup boiling water
1 prepared 10-inch angel food cake, cut into 1-inch cubes
1 can (20 ounces) cherry pie filling
1 carton (8 ounces) whipped topping

Dissolve gelatin in water; refrigerate for 15 minutes. Place half of the cake cubes in a 3-quart trifle or serving bowl. Top with half of the gelatin and pie filling. Repeat layers. Top with whipped topping. Refrigerate for at least 1 hour.