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1 (8-ounce) tub fat-free cream cheese
1 cup sifted powdered sugar
1 (12-ounce) carton frozen reduced-calorie whipped topping, thawed
8 cups (1-inch) cubed angel food cake
1 (20-ounce) can light cherry pie filling
Beat cream cheese at medium speed of a mixer until smooth. Gradually add the sugar, beating until blended. Gently fold in whipped topping.Place half of cake cubes in a large glass bowl; top with half of cheese mixture. Spread half of cherry filling over cheese mixture. Repeat layers with remaining cake cubes, cheese mixture, and cherry filling. Cover and chill.
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