1 c. sugar
8 oz. cream cheese
1/2 c. milk
16 oz. Cool Whip
1 lg. Angel Food cake
1 can cherry pie filling

Cream sugar and cheese together. Blend in the milk and Cool Whip. Slice angel cake thin and place half of the slices in a 9 x 13 inch dish. Spread out half the cheese mixture over the slices; add the rest of the angel food cake and then spread out the remaining cheese mixture. Top with cherry pie filling and refrigerate overnight.

Serves 8-12.