1 large angel food cake
3 c. whipped topping, prepared
1/2 c. granulated sugar
1/2 c. powdered sugar
8 oz. cream cheese
1 can cherry pie filling

Blend sugar and cream cheese; fold in whipped topping. Tint with red food coloring, if desired. Split cake into 3 layers. Spread first layer with small amount of topping, then some of the cherry pie filling. Repeat with second layer, reserving about 2/3 of the pie filling for garnish. Place third layer on cake and frost cake completely with remaining topping. Carefully spoon remaining pie filling on top. Refrigerate 6 hours or overnight before serving.

Variation: Blueberry pie filling can be used instead of cherry.

Serves 12 to 16.