Step 1

Cut the angel food cake into 1-inch cubes. Soften the cream cheese and measure out the confectioner’s sugar, vanilla extract, and whipped topping. Open the cans of cherry pie filling.

Step 2

In a large mixing bowl, use an electric mixer to mix the cream cheese, confectioner’s sugar, and vanilla extract until smooth and creamy.

Step 3

Fold in the whipped topping until it is thoroughly combined and set the bowl aside.

Step 4

Place the angel food cake cubes in a tightly packed single layer at the bottom of a 9x13 baking dish or pan.

Step 5

Spoon the cheesecake layer over the angel food cake and carefully spread it out evenly, pressing it into the gaps between the angel food cake pieces.

Step 6

Pour the two cans of cherry pie filling on top of the dessert and use a spoon to spread it out evenly.

Step 7

Cover the dessert with plastic wrap, and chill for at least 4 hours.

Step 8

Serve chilled.