Peach Whip - cooking recipe

Ingredients

1 angel food cake
2 cans peach pie filling
1 pkg. lemon jello
1 (8 oz.) pkg. cream cheese (room temperature)
8 oz. Cool Whip

Preparation

Cut angel food cake into 1/4-inch pieces. Layer some cake pieces in a 9 x 13 pan. Spread some pie filling over the top. Add another layer of cake pieces and pie filling. Whip jello and chill. Whip cream cheese into lemon whip and chill. Spread over layers. Top with 8 ounces Cool Whip. Serves 15.