1 angel food cake
1 c. milk
1/2 c. sugar
1 (8 oz.) pkg. cream cheese, softened
12 oz. Cool Whip
2 (16 oz.) cans cherry pie filling

Break angel food cake into small pieces. Place in a single layer in a 9 x 13 inch pan; set aside. Using a mixing bowl, blend the cream cheese and Cool Whip together.

In a separate bowl mix sugar with milk until dissolved. Now combine both mixtures together until smooth. Pour over top of cake pieces. Chill in refrigerator 1 to 2 hours. Remove from refrigerator and top with cherry pie filling. Return to refrigerator for 1 to 2 hours longer.