angel food cake
8 oz. cream cheese, softened
1 c. confectioners sugar
12 oz. Cool Whip, thawed
21 oz. can cherry pie filling

Cut cake in slices. Combine cream cheese and confectioners sugar. Spread 1/2 of whipped topping. Arrange 1/2 cake slices on top of Cool Whip. Press lightly. Spread with cream cheese mixture. Put remaining cake slices over that and spread remaining Cool Whip. Put cherries on top. Fridge for 2 hours.