Had this the other day and since it so easy, I thought I'd post for anyone looking for a quick and good dessert.
16 oz angel food cake, cut into 1-inch cubes
1/3 cup powdered sugar, sifted
small tub Cool Whip topping
21 oz cherry pie filling
8 oz cream cheese, softened
Place half cake pieces in unprepared 13 x 9" pan. Blend Cool Whip, cream cheese, and sugar.
Cover cake pieces in pan with half the cream cheese mixture. Repeat with remaining cake.
Cover with remaining cream cheese mixture and refrigerate several hours or overnight. Spread pie filling over top of dessert. Top with more cool whip if desired.
Refrigerate until ready to serve.
16 oz angel food cake, cut into 1-inch cubes
1/3 cup powdered sugar, sifted
small tub Cool Whip topping
21 oz cherry pie filling
8 oz cream cheese, softened
Place half cake pieces in unprepared 13 x 9" pan. Blend Cool Whip, cream cheese, and sugar.
Cover cake pieces in pan with half the cream cheese mixture. Repeat with remaining cake.
Cover with remaining cream cheese mixture and refrigerate several hours or overnight. Spread pie filling over top of dessert. Top with more cool whip if desired.
Refrigerate until ready to serve.