1 angel food cake (broken into bite-sized pieces)
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 lg. carton of Cool Whip
1/2 c. cold milk

Soften cream cheese and mix in the sugar thoroughly. Add milk. Fold in the Cool Whip and add the cake pieces. Put in a flat pan and top with cherry pie filling. Refrigerate.