1 angel cake
1 (8 oz.) pkg. cream cheese
1/2 c. cherry preserves (or strawberry, raspberry, if preferred)
1 (8 oz.) pkg. Cool Whip

(Either homemade from scratch, store bought, or made from angel cake mix). Cut cake across twice to make 3 layers. Soften cream cheese. Add preserves to cheese and whip together on low speed. Spread between layers and put cake back together. Spread defrosted Cool Whip around sides, center and top. Refrigerate overnight so flavors will be absorbed. Suggested garnishes: Maraschino cherries or coconut.