1 small angel food cake (cut into small pieces set aside)
8 oz. cream cheese at room temperature
can eagle brand milk
8 oz. cool whip
15 oz. can cherry pie filling
small can crushed pineapple
c. chopped pecans

Put cake pieces in a large casserole dish. Add the crushed pineapple and juice. Mix cream cheese and eagle brand milk with electirc mixer until smooth. Fold in cool whip. Put three large serving spoons of this into cake pieces. Mix and smooth down into the casserole dish. Pour remainder of cream cheese mixture over cake pieces and smooth out. Add cherry pie filling on top and spread. Add pecans. Put in refrigerator for at least four hours. Over night is better.