Ingredients:
1 round angel food cake ( Store bought)
8 ounces cream cheese ( 8 oz)
16 ounces Cool Whip ( 16 oz)
1 (20 ounce) cans cherry pie filling ( I use 2 cans)
Directions:
Tear the angel food cake into 1-inch cubes (into a large bowl).
With your fingers, tear the cream cheese into small pieces (into the same bowl).
Add the Cool Whip.
Toss “gently”, you don’t want to break up the angel food cake too much but still tastes great if you do.
Turn cake mixture into a 13×9-inch casserole dish and top with the cherry pie filling.
Refrigerate until ready to eat.
Servings are approximate.
Original recipe called for 1 can of topping but I always use 2.
Servings: 12
Time preparation: 15 min.
Time total: 15 min.