Ingredients:
* 1 angel food cake (store-bought)
* 1 (21-oz) can cherry pie filling
* 1 1/2 cups milk
* 1 (4 serving size) package instant vanilla pudding
* 8 oz cream cheese
* 8 oz whipped topping
Directions:
1. Cut angel food cake into one-inch squares.
2. Line bottom of 9 x 13 inch glass pan with half of the cake squares.
3. Cover cake with cherry pie filling.
4. Add remaining half of cake squares on top of filling.
5. In a large bowl, whip milk, pudding and cream cheese.
6. Spread mixture over cake.
7. Top with whipped topping.
8. Refrigerate eight hours.
Serves eight.
