1 sm. angel food cake
1 (1 lb.) can cherry pie filling
1 pkg. vanilla or lemon instant pudding
2 c. Cool Whip

Break cake into small pieces, place half in 2 quart baking pan. Make pudding and fold in 2 cups of Cool Whip. Pour 1/3 over cake pieces. Then add 1/2 pie filling. Repeat layers and top with remaining pudding. Top with a few cherries. Cover with plastic wrap and refrigerate for 3 hours. If desired, use 1 pint of strawberries, cut in half, instead of the pie mix.