5 c. angel food cake cubes
1 c. powdered sugar
1 (3 oz.) pkg. cream cheese, softened
8 oz. Cool Whip, thawed
1/2 c. toasted chopped pecans
1 (21 oz.) can cherry pie filling

Place cake cubes in a large bowl. In a medium bowl, combine powdered sugar and cream cheese. Beat until well blended. Fold Cool Whip into cheese mixture. Stir cheese mixture and pecans into cake cubes. Mix well. Spoon cake mixture into a pretty glass or crystal bowl. Spread cherry filling evenly over top. (Or, if desired, layer half of cake mixture and cherry pie filling; repeat layers.)

Cover and refrigerate at least 3 hours. Garnish with additional Cool Whip. Yield: 8-10 servings.