- 1 9″ pre-baked angel food cake
- 8 ounces cream cheese room temperature
- ½ cup powdered sugar
- ½ cup milk
- 12 ounces Cool Whip (thawed)
- 42 ounces cherry pie filling (2 cans)
- In a large bowl, whip the cream cheese, powdered sugar and milk until smooth.
- Gently mix in the Cool Whip.
- Break the cake into small pieces and add into the whipped mixture.
- Fold to combine and place in a 9×13 baking pan.
- Spread the cherry pie filling on top and refrigerate until serving.