- Yield: 12-15 servings
- 1cup granulated sugar
- 8ounces container softened creamcheese
- 8ounces container whipped topping
- 1loaf prepared angel food cake
- 2cans 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.