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| 1 | Angel food cake; <12 ounces> |
| 1 Tasse | heavy cream |
| 8 x ca. 30 g | cream cheese softened |
| 1 Tasse | sugar powdered |
| 1 Dose | (20 oz) light cherry pie filling or topping; chilled |
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1. Cut the cake into 1-inch cubes. There should be about 8 cups.
2. In a medium bowl with an electric mixer on high speed, beat the cream until soft peaks form.
3. In a large bowl, beat together the cream cheese and powdered sugar until smooth. Stir in one-fourth of the whipped cream into the cream cheese mixture. Fold mixture into the remaining whipped cream until thoroughly blended.
4. Add the cake cubes and fold until well mixed. Turn into a 7-by-11-inch baking dish, spreading eveningly and smoothing the top.
4. Spread the chilled pie topping evenly over the top. Refrigerate until serving time. Cut into squares to serve.
cherry. Karen's Note: This could be made even easier and very low fat by substituting 2 cups of fat free Cool Whip and using fat free cream cheese.
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