1 cup confectioners' sugar
3 ounces cream cheese, softened
8 ounces nondairy whipped topping
5 cups angel food cake, cubed
1 can cherry pie filling (or any other fruit filling)
In large bowl, beat sugar and cheese until fluffy.
Beat in whipped topping.
Fold in cake cubes.
Spoon into a glass round or square cake pan.
Spread pie filling over the top.
Refrigerate at least 3 hours.
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