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

Break cake into small pieces and line bottom of pan with cake. Spread 1/2 can of cherries and 1/2 of whipped cream on this. Repeat. End with the whipped cream. Wrap this tight with foil and refrigerate for 24 hours. Cut into squares and serve.