Step 1

In a large bowl, use a hand mixer to whip the cream cheese and powdered sugar until creamy. Mix in 1/4 cup of milk until smooth, then add in the other 1/4 cup milk and mix again. 8 ounces cream cheese , ½ cup powdered sugar, ½ cup 2% milk

Step 2

Gently fold in the Cool Whip. 12 ounces Cool Whip whipped topping

Step 3

Break the cake into small pieces and add into the whipped mixture. Fold to combine. 1 9" pre-baked angel food cake

Step 4

Spoon the cake mixture into a 9×13 glass baking pan and spread it evenly.

Step 5

Spread the cherry pie filling on top. Cover and refrigerate until serving. 2 cans cherry pie filling