1 c. powdered sugar
1 (3 oz.) pkg. cream cheese
1 container Cool Whip
1 (7 oz.) or 5 c. angel cake
1 (1 lb. 5 oz.) can cherry pie filling

Gradually add sugar to cream cheese. Beat until fluffy. Add Cool Whip. Fold in angel cake (torn into small pieces). Top with cherry pie filling. Refrigerate 2 to 3 hours. Use approximately 11 x 7 or 12 x 8 inch pan.