This is the ultimate dish to take to BBQs and potlucks all summer long. It’s so quick and easy to toss together, you aren’t going to have to stand in a hot kitchen for hours trying to perfect a special recipe. In fact, all you have to do is make the angel food cake and then you can turn the oven right back off. It’s perfect! Feel free to mix up your fruit filling flavors to suit your personal preferences. You can even use whatever you have fresh on hand. Check out what they are saying about this recipe over at Recipe Lion:
“Oh my, how delicious is THIS! In my book anything with Angel Food Cake is guaranteed to be a winner and this recipe is no exception to that.”
Angel food cake goes over well in just about everything I have ever made. I love how easy this recipe is!
Ingredients
1 Betty Crocker angel food cake
1 cup powdered sugar
1 (8 ounce) package Philadelphia low fat cream cheese, softened
1 container fat free Cool Whip
1 can (21 ounce) cherry pie filling
pecans, optional
Instructions
Start by tearing the angel food cake into small pieces, this would basically make it about 5 cups of torn pieces.
In a medium sized bowl mix the sugar and cream cheese, beating until well blended.
Add in the cool whip, but be sure to reserve about 2oz for the top of the dessert. Go ahead and stir the pecans into the mixture if you choose to use them. Also, stir in the angel food cake pieces.
In a nice large bowl, spoon 1/2 the mixture onto the bottom, top with about 3/4 of the cherry pie filling.
Add the remaining mixture and the last bit of cool whip.
Top with the last of the pie filling and sprinkle with a few more pecans and you have a nice, beautiful dessert. Serve chilled.
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Quick Tip: Full flavor cream cheese and Cool Whip can be used, but it adds calories.
Thanks again to Recipe Lion for this mouthwatering recipe.
