Amy’s Very Cherry Cake

Amy’s Very Cherry Cake

1 10-inch angel food cake
2 cans cherry pie filling
2 8-ounce cream cheese, room temperature
12-ounce whipped topping
1 1/2 cups confectioners sugar

Use a glass bowl measuring 10 inches across and 5 inches deep. Line the bottom of dish with half the angel food cake, broken into bite size pieces. Top with one can cherry pie filling. Beat cream cheese, whipped topping and confectioners sugar with mixer. Spread half this mixture over cherries. Repeat layers. Cover with plastic wrap and refrigerate overnight. Delish.