Ingredients:

  • 10 oz pre baked angel food cake, cut into 1 inch cubes
  • 8 oz full fat brick cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 tsp pure almond extract
  • 1 tsp fresh lemon juice
  • 16 oz whipped topping, thawed
  • 21 oz premium cherry pie filling

Instructions:

  1. Use a serrated knife to cut the 10 oz angel food cake into 1 inch cubes. Note: Keep them uniform so every bite has the same cake to cream ratio.
  2. Beat the 8 oz softened cream cheese in a large bowl until completely smooth and pale.
  3. Gradually add 1 cup sifted powdered sugar, 1 tsp almond extract, and 1 tsp lemon juice. Note: Scrape the sides of the bowl to ensure no hidden cream cheese lumps remain.
  4. Gently fold in 16 oz thawed whipped topping using a large spatula. Stop as soon as no white streaks remain to keep the air inside.
  5. Place half of the angel food cake cubes into the bottom of your chosen dish.
  6. Spread half of the cream mixture over the cake cubes. Use an offset spatula to push it into the gaps without compressing the cake.
  7. Add the remaining cake cubes, followed by the rest of the cream mixture.
  8. Level the top cream layer until it looks like a flat sheet of fresh snow.
  9. Carefully pour the 21 oz cherry pie filling over the top. Spread it to the very edges to seal the cream underneath.
  10. Cover tightly and refrigerate for at least 4 hours. Wait until the cake has softened before serving.