1 sm. angel food cake
1 (1 lb.) can cherry pie filling
1/2 pt. heavy cream, whipped

Break cake into small pieces. Use half to cover the bottom of a shallow 2 quart glass baking dish. Spread half pie filling over cake pieces. Spoon half the whipped cream over cherries, smoothing even. Repeat layers ending with whipped cream. Cover and refrigerate 24 hours. Cut into squares.