1 angel food cake
8 oz. cream cheese
1 (16 oz.) tub whipped topping
1 (21 oz.) can cherry pie filling
1/2 c. powdered sugar

Tear angel food cake into small pieces. Beat cream cheese and powdered sugar until smooth. Fold in whipped topping and mix well. Add cake pieces, stirring well. Scoop into a cake pan. Top with pie filling and chill until served.