8 oz. cream cheese, softened
3/4 c. powdered sugar
3-6 tbsp. milk
3 1/2 c. whipped topping
1 angel food cake
1 can cherry or blueberry pie filling

Blend cream cheese, sugar and just enough milk to make it smooth, but still thick. Fold into whipped topping. Slice cake into 2 layers. Spread 1/3 the mixture on the bottom layer, then half the pie filling. Add top layer, then ice the entire cake with remaining mixture. Spoon remaining pie filling on top, letting it drizzle down the sides. Keep refrigerated.