Angel Dessert - cooking recipe

Ingredients

1 angel food cake, broken in bits
8 oz. cream cheese
1/2 c. sugar
1/2 c. cold milk
1 large carton Cool Whip
1 can cherry pie filling

Preparation

Bread angel food cake into 1/2 to 1-inch cubes.
Cream together cream cheese and sugar until smooth and creamy.
Add milk.
Fold in Cool Whip to milk and cream cheese mixture.
Fold cake into mixture and spread in 13 x 9-inch dish or pan.
Spread cherry pie filling over top of cake mixture.
Refrigerate for one hour and serve in 1 1/2-inch square portions.