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Originally shared on the web 03/26/2013

8-oz. pkg. cream cheese, softened
3/4 c. powdered sugar
1/2 c. milk
1/3 t. vanilla extract
12-oz. container frozen whipped topping, thawed
1 angel food cake, cut into cubes and divided
2-21-oz. cans cherry pie filling

Blend together cream cheese, sugar, milk and vanilla in a bowl until smooth. Gently fold in whipped topping; set aside. In a large glass bowl, layer half of cake cubes, half of cream cheese mixture and one can pie filling. Repeat layers, ending with pie filling. Cover and refrigerate 3 to 4 hours before serving. Serves 10 to 12.