Cherry Angel Delight

• 1 large angel food cake
• 3 cups whipped topping, prepared
• 1/2 cup granulated sugar
• 1/2 cup confectioner’s sugar
• 8 oz cream cheese, softened
• 1 can cherry pie filling

Blend sugars and cream cheese. Fold in whipped topping. Split cake into 3 layers. Spread first layer with a small amount of topping and then some cherries. Repeat with second cake layer, reserving about 2/3 of 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. Serves 12-16.

Variation: Use blueberry pie filling instead of cherry.