1 whole angel food cake (torn into bite sized pieces)
1 (8 oz.) pkg. cream cheese
1 cup milk
1 container whipped topping
1 can pie cherries in syrup

Place torn angel food cake into cake pan. Beat cream cheese and milk together until well blended and foamy (It helps to allow the cream cheese to sit out for a little while before mixing). Pour cream cheese/milk mixture over angel food cake. Then spread whipped topping over that, and finally spread on the pie cherries. No baking necessary, let sit in refrigerator over night or for at least 6 hours to create the right texture. Then serve.

Submitted by: Jessica Bevard