1 (8 oz.) pkg. cream cheese
1/2 c. sugar
3/4 c. sweet milk
1 (8 oz.) carton frozen topping, thawed
1 (8 oz.) angel food cake
1 (20 oz.) can cherry pie filling
1/2 tsp. almond flavoring

Cream the cream cheese with the sugar. Add milk and mix well. Combine with the thawed topping. Remove the brown crumbs from angel food cake. Break or cut the cake into small pieces. Mix cake with the creamed mixture. Combine cherry pie filling with almond flavoring. Swirl into cake mixture. Pour into a 9 x 13-inch dish or serve from a pretty crystal bowl.

A nice dessert for February and will keep for several days in refrigerator.