Cherry Trifle


  • 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)


  1. In large bowl, beat sugar and cheese until fluffy.
  2. Beat in whipped topping.
  3. Fold in cake cubes.
  4. Spoon into a glass round or square cake pan.
  5. Spread pie filling over the top.
  6. Refrigerate at least 3 hours.

Serves 6.

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