1 (8 oz.) cream cheese
10 oz. angel food cake
1 (12 oz. Cool Whip
1 1/2 c. powdered sugar
1 (21 oz.) can cherry pie filling

Break up angel food cake into pieces. Combine Cool Whip, cream cheese (softened) and powdered sugar until smooth. Gently fold cake in this. Smooth into a 9x13 pan and refrigerate. Just before serving, pour cherry pie filling on top. Serves 8-10.