1 angel food cake, already baked
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 c. powdered sugar
1 (16 oz.) carton Cool Whip
1 (30 oz.) can cherry pie filling

Tear cake and put pieces into the bottom of a 9"x13" pan. Beat cream cheese, sugar and vanilla. Fold in Cool Whip. Spread over cake. Top with cherry pie filling. Chill overnight.