2 angel food cakes

FILLING:

2 c. milk
3 tbsp. cornstarch
1 c. sugar

Cook until thick. Set aside to cool. Then add:

3 lb. creamed ricotta

Add: Chopped nuts, chopped cherries, and Hershey chocolate, as much as desired.

Cut angel food cake down into 1/4 inch slices. Arrange slices flat to desired shape (circle, rectangle or square). Alternate layers of cake with filling ending with cake. Cover and refrigerate overnight or at least 6 to 8 hours. Cover with Cool Whip.