Angel Dessert

1. 1

   Bread angel food cake into 1/2 to 1-inch cubes.

2. 2

   Cream together cream cheese and sugar until smooth and creamy.

3. 3

   Add milk.

4. 4

   Fold in Cool Whip to milk and cream cheese mixture.

5. 5

   Fold cake into mixture and spread in 13 x 9-inch dish or pan.

6. 6

   Spread cherry pie filling over top of cake mixture.

7. 7

   Refrigerate for one hour and serve in 1 1/2-inch square portions.

* Per serving · 4 servings · Values may vary.

No additional tips available.