Ingredients
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5 c. angel food cake cubes
1/4 c. cherry liqueur (optional)
1 c. confectioners sugar
3 oz. softened cream cheese
8 oz. frozen nondairy whipped topping, thawed and divided
1/2 c. toasted chopped pecans
1 (21 oz.) can cherry pie filling
Preparation
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Place cake cubes in large bowl.
Pour liqueur if desired.
Let stand 30 minutes.
In medium bowl, combine sugar and cream cheese; beat until blended.
Reserve 2 tablespoons whipped topping and fold remaining portion into cheese mixture.
Stir topping mixture and pecans into cake cubes; mix well.
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