Cherry Jello Royale

Cherry Jello Royale

1 16 ounce can Pitted Dark Sweet Cherries
2 cups boiling Water
1 8 serving pkg Cherry Jello
1 cup thawed Cool Whip

Drain cherries, reserve juice. Add cold water to juice to equal 1 1/2 cups. Cut cherries in half. In a large bowl, combine boiling water and jello. Stir until completely dissolved. Stir in juice and water. Reserve 2 cups at room temperature. Chill reserved jello for about 1 hour. Stir the cherries into the chilled jello. Pour into a 6 cup mold sprayed with nonstick spray. Refrigerate the 6 cup mold and reserved jello for 30 minutes. Stir the Cool Whip into the 2 cups of jello with wire whisk until smooth. Pour over jello layer in the mold. Refrigerate for 4 hours or until firm. Unmold and serve.