1 angel food cake
1 lg. carton Cool Whip
1 c. confectioners' sugar
1 (8 oz.) cream cheese, room temperature
2 cans cherry pie filling

Blend cream cheese and sugar together. If too stiff, add a little milk to make it easier to spread. Set aside.

Spread 1/2 Cool Whip in bottom of oblong dish. Cut angel food cake into about 15-18 slices. Press 1/2 of cake slices into top of Cool Whip. Spread cream cheese and sugar mixture over cake slices. Add remainder of cake slices, then spread remainder of Cool Whip over cake slices. Top with cherry pie filling. Serves 15 people.