1 rectangular or round angel food cake
1 large carton Cool Whip
1 c. confectioners sugar
1 (8 oz.) pkg. cream cheese (room temperature)
1 can cherry pie filling

You will need a glass rectangular or round pan. Blend together cream cheese and sugar. If too stiff, add a little milk to make it easier to spread. Set aside. Spread half the Cool Whip in bottom of pan and cut angel food cake into about 18 to 22 slices. Press half of the cake slices into the Cool Whip and spread cream cheese and sugar mixture over cake slices. Add remaining cake slices and spread remainder of Cool Whip over cake slices. Top with cherry pie filling. Note: Better if made day ahead.