Cherry angel squares

8 Servings

Ingredients

Quantity Ingredient
1 Angel food cake; <12 ounces>
1 cup Heavy cream
8 ounces Cream cheese; softened
1 cup Powdered sugar
1 can (20 oz) light cherry pie filling or topping; chilled

Directions

1. Cut the cake into 1-inch cubes. There should be about 8 cups.

2. In a medium bowl with an electric mixer on high speed, beat the cream until soft peaks form.

3. In a large bowl, beat together the cream cheese and powdered sugar until smooth. Stir in one-fourth of the whipped cream into the cream cheese mixture. Fold mixture into the remaining whipped cream until thoroughly blended.

4. Add the cake cubes and fold until well mixed. Turn into a 7-by-11-inch baking dish, spreading eveningly and smoothing the top.

4. Spread the chilled pie topping evenly over the top. Refrigerate until serving time. Cut into squares to serve.

NOTES : This is also delicious topped with peach pie filling instead of cherry. Karen's Note: This could be made even easier and very low fat by substituting 2 cups of fat free Cool Whip and using fat free cream cheese.

Recipe by: The 5 In 10 Dessert Cookbook Posted to TNT Recipes Digest by SilkyKitty <SilkyKitty@...> on Mar 01, 1998

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