- Yield 12-15 servings
- 1 cup granulated sugar
- 8 ounces container softened creamcheese
- 8 ounces container whipped topping
- 1 loaf prepared angel food cake
- 2 cans cherry pie filling
Cream together sugar and softened cream cheese. Fold in container whipped topping. Break angel food cake loaf into small pieces and fold into the creamed mixture. Press mixture into 9" x 13" glass dish. Cover evenly with canned (2 cans) pie filling. Refrigerate and serve cold. It is best when made ahead of time.
Note: You can use any pie filling (my daughter uses strawberry but my grandson and I use cherry) and can use low fat or low calorie ingredients to your liking.