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

Combine powdered sugar and cream cheese. Beat until blended. Reserve 2 tablespoons Cool Whip, fold remaining into cheese mixture. Stir in cake cubes; mix well. Spoon into glass dishes, put on a layer of cherries, a layer of cake and a layer of cherries. Drop little circle of Cool Whip on top. Cover and refrigerate at least 3 hours.