5 c. angel food cake cubes
1/4 c. cherry liqueur, optional
1 c. confectioners' sugar
1 (3 oz.) cream cheese, softened
8 oz. frozen non-dairy whipped topping, thawed & divided
1/2 c. toasted chopped pecans
1 can (21 oz.) cherry filling or topping

Place cake cubes in large bowl. Sprinkle with liqueur. Let stand 30 minutes. In medium bowl, combine sugar and cream cheese; beat until blended. Reserve 2 tablespoons whipped topping. Fold remaining topping into cheese mixture. Stir topping mixture and pecans into cake cubes; mix well. Spoon cake mix into pretty individual containers.