1 plain angel food cake
8 oz. Philadelphia cream cheese
8 oz. Cool Whip
2 cans of pie filling (any type)

In a 13 x 9 inch cake pan tear 1/2 angel food cake into bite-size pieces. Mix together with electric mixer cream cheese, 1/2 of Cool Whip, and 1 can of pie filling (1 minute). Pour mixture on top of angel food cake. Then once again tear other half of angel food cake in bite-size pieces and place on top of wet mixture. Last mix together other can of pie filling, 1/2 Cool Whip by hand; place on top, place cake pan into refrigerator for 1 hour before serving.