1 (9 inch) round angel food cake
1 can (21 oz.) cherry pie filling
1 carton (8 oz.) frozen whipped topping, thawed

Using a sharp knife, remove a 3/4 inch thick slice from top of cake; set slice aside. Cut or spoon out center of cake, leaving a 3/4 inch shell on bottom and sides. Place on serving plate. Combine cherry filling and 3/4 cup whipped topping, spoon into cake shell. Place top slice of cake, cut side down, over filling. Spread remaining whipped topping over top and sides of cake. Makes 12 to 16 servings.