1 angel food cake
1 c. powdered sugar
1 (8 oz.) Philly cream cheese
1 lg. Cool Whip
1 lg. can cherry pie filling

Break up cake into bite size pieces. In a bowl combine softened cream cheese, sugar and Cool Whip. Beat until creamy. Pour over cake pieces and mix well. Press cake into bundt pan. Let chill 4 to 6 hours.

Then set pan into hot water for 2 to 3 minutes to loosen cake. Turn out onto plate then spoon pie filling onto cake. Let drizzle down sides. Chill until ready to serve. Enjoy!

For a change try blueberry pie filling.