5 c. angel food cake cubes
1/4 c. cherry liqueur, optional
1 c. confectioners' sugar
1 pkg. (3 oz.) cream cheese, softened
8 oz. frozen non-dairy whipped topping, thawed, divided
1/2 c. toasted chopped pecans
1 can (21 oz.) cherry filling or topping

Place cake cubes in large bowl. Sprinkle with liqueur if desired; let stand 30 minutes. In medium bowl, combine confectioners' sugar and cream cheese; beat until blended. Reserve 2 tablespoons whipped topping; fold remaining topping onto cheese mixture. Stir topping mixture and pecans into cake cubes; mix well.

Spoon cake mixture into a pretty glass or crystal bowl. Spread cherry filling evenly over top. (Or if desired, layer one half cake mixture and cherry filling; repeat layers.) Cover; refrigerate at least 3 hours. Garnish servings with reserved topping. Yield 8-10 servings.