Store bought Angel Food cake, cubed or shredded
2 (8 oz.) pkgs. cream cheese
1 lg. pkg. Cool Whip
1/2 c. confectioners' sugar
1 can pie filling (blueberry, cherry, lemon, whatever)

Soften cream cheese and gradually mix in about 1/2 of the Cool Whip. You want to be able to dollop this mixture; you may make adjustments by adding more or less Cool Whip until you get the desired consistency. Sweeten to taste and blend thoroughly. Using a deep serving bowl, arrange in layers.

1. cake pieces

2. dollop cream cheese mixture over cake

3. spread pie filling over cream cheese

4. top with the remaining Cool Whip.

Repeat until bowl is full - preferably ending with Cool Whip. Chill and serve.