1 (8 oz.) tub fat-free cream cheese
1 c. sifted powdered sugar
1 (12 oz.) carton frozen reduced-calorie whipped topping, thawed
8 c. (1-inch) cubed angel food cake
1 (20 oz.) can light cherry pie filling

Beat cream cheese at medium speed of mixer until smooth. Gradually add the sugar, beating until blended. Gently fold in whipped topping. Place half of cake cubes in a large glass bowl. Top with half of cheese mixture. Spread half of cherry filling over cheese mixture. Repeat layers with remaining cake cubes, cheese mixture and cherry filling. Cover and chill.

Yield: 12 servings (serving size: 1 cup).