Ingredients[]
- 5 c. angel food cake cubes
- 1 c. confectioners' sugar
- 1 pkg. (3 oz.) cream cheese, softened
- 8 oz. frozen nondairy topping, thawed, divided
- 1/2 c. toasted chopped pecans
- 1 can (21 oz.) cherry pie filling or topping
Directions[]
- Place cake cubes in large bowl.
- In medium bowl, combine confectioners' sugar and cream cheese; beat until blended.
- Reserve 2 tablespoons whipped topping; fold remaining topping into cheese mixture.
- Stir topping mixture and pecans into cake cubes; mix well.
- Spoon cake mixture into a pretty glass or crystal bowl.
- Spread cherry filling evenly over top. (Or, if desired, layer one half cake mixture and cherry filling; repeat layers.)
- Cover; refrigerate at least 3 hours.
- Garnish servings with reserved topping.
Notes[]
- Yield: 8 to 10 servings.
Enjoy.