1 store bought angel food cake
9 oz. pkg. Cool Whip
8 oz. cream cheese
1 c. confectioners sugar
1/2 c. milk
1 can cherry or any flavor of pie filling

Crumble cake in bite size pieces in 9 x 11 pan. Beat cream cheese and sugar; slowly add milk. Blend in Cool Whip. Pour mixture over cake pieces and spread pie filling over top. Refrigerate several hours.