5 c. Angel Food cake cubes
1 c. confectioners sugar
1 (3 oz.) pkg. cream cheese, softened
8 oz. frozen nondairy whipped topping, thawed, divided
1/2 c. toasted pecans, chopped
1 (21 oz.) can cherry filling or topping

Place cake cubes in large bowl. In medium bowl, combine confectioners sugar and cream cheese; beat until blended. Reserve 2 tablespoons whipped topping; fold remaining topping into cheese mixture, then stir with pecans into cake cubes and mix well. Spoon cake mixture into a pretty glass or crystal bowl. Spread cherry filling evenly over top. (Or, if desired, layer half the cake mixture and cherry filling; repeat layers.) Cover; refrigerate at least 3 hours. Garnish with reserved whipped topping. Yield: 8 to 10 servings.