1 (9 inch) round angel food cake
1 (21 oz.) can lite cherry pie filling
1 (8 oz.) frozen lite Cool Whip, thawed

Using a sharp knife, remove a 3/4 inch thick slice from top of cake, set slice aside. Cut or spoon out center of cake, leaving a 3/4 inch shell on bottom and sides; place on serving plate. (Lightly toast cake crumbs from hollowed out cake and use as topping for fruit or frozen yogurt). Combine cherry pie filling and 3/4 cup Cool Whip; spoon into cake shell. Place top slice of cake, cut side down, over filling. Spread remaining Cool Whip over top and sides of cake. Serves 16.