16 oz. cream cheese
1 1/2 c. powdered sugar
1 tsp. vanilla
3 cans cherry pie filling
1 c. milk
20 oz. Cool Whip
1 lg. or 2 sm. angel food cakes

Soften cream cheese and beat until creamy. Add milk, sugar and vanilla. Beat until smooth. Add Cool Whip and mix well (set aside). Divide cake into 4 parts and break into bite-size pieces.

Layer in punch bowl: 1) Cake. 2) Cream cheese mixture. 3) Cherries. Make 4 layers. (Make sure fruit shows on outside of punch bowl.) May be made the day before. Serves several.