2 angel food cakes
2 (8 oz.) cream cheese, softened
1 3/4 c. sugar
2 lg. Cool Whip
1 med. can crushed pineapple, drained
2 cans cherry pie filling

Blend cream cheese, Cool Whip, sugar and pineapple until smooth. Cut cakes into cubes. In a large bowl, mix cake and cheese mixture until blended, then put mixture into 9 x 13 inch pan. Add cherry pie filling to top. Keep refrigerated.