2 c. powdered sugar
3/4 container of 16 oz. Cool Whip
1 (8 oz.) pkg. cream cheese, softened
1 lg. angel food cake, cubed
1 can cherry or blueberry pie filling

In large mixing bowl add powdered sugar to cream cheese. Beat until fluffy. Fold the Cool Whip into cream cheese mixture. Then fold in the angel food cake cubes. Mix until covered. Turn into 13 x 9 inch cake pan. Spread cherry filling over the top and chill at least 2 to 3 hours.