1 c. sifted confectioners' sugar
1 (3 oz.) pkg. cream cheese, softened
1 (2 oz.) env. dessert topping mix
5 c. angel cake, cubed
1 (1 lb. 5 oz.) can cherry or blueberry pie filling

In a large mixing bowl, gradually add sugar to cream cheese, beating until fluffy. Prepare topping mix, fold into cream cheese mixture. Fold in angel cake cubes. Turn into 11 x 7 x 1 1/2 inch baking pan. Spread pie filling over top. Cover and chill 2 to 3 hours. Makes 9 servings.