Drain cherries, reserving syrup. Add cold water to syrup to measure 1-1/2 cups. Cut cherries in half. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in measured syrup and water. Reserve 2 cups gelatin at room temperature. Refrigerate remaining gelatin about 1 hour or until thickened (spoon drawn through leaves definite impression).
Stir in cherries. Pour into 6-cup mold sprayed with cooking spray or 2-quart bowl. Refrigerate about 30 minutes or until set but not firm (should stick to finger when touched and should mound). Refrigerate reserved 2 cups gelatin 30 minutes.
Stir whipped topping into 2 cups gelatin with wire whisk until smooth. Pour over gelatin layer in mold.
Refrigerate 4 hours or until firm. Unmold if using mold. Store leftover gelatin mold in refrigerator.
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 cups.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.