Ingredients:

  • 8 oz angel food cake, cubed into 1-inch pieces
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 21 oz cherry pie filling

Instructions:

  1. Using a sharp knife, dice the angel food cake into uniform 1-inch cubes and set aside in a large bowl.
  2. In a medium bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and ivory-colored.
  3. Stir the vanilla extract into the cream cheese mixture.
  4. In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture using a spatula, folding slowly to maintain the air bubbles.
  6. Pour the cream mixture over the angel food cake cubes and fold carefully until every piece of cake is coated.
  7. Transfer the mixture to a 9x13 inch glass baking dish and smooth the top with a spatula.
  8. Spoon the cherry pie filling evenly over the top, spreading it to the edges of the dish.
  9. Refrigerate for at least 2 hours to allow the structure to set and flavors to meld.