1 angel food cake
1 cup Domino powdered sugar
1 (8 ounce) package Philadelphia low-fat cream cheese, softened
1 container fat-free Cool Whip
1 can (21 ounce) Comstock cherry pie filling
Tear the angel food cake into small pieces( about 5 cups of pieces).
Combine the sugar and cream cheese, beating until well blended.
Add the whipped topping, but be sure to reserve about 2 oz. for the top of the dessert. Go ahead and stir the pecans into the mixture if you choose to use them. Also, stir in the angel food cake pieces.
In a nice large bowl, spoon 1/2 the mixture onto the bottom, top with about 3/4 of the cherry pie filling.
Add the remaining mixture and the last bit of cool whip.
Top with the last of the pie filling and sprinkle with a few more pecans and you have a nice, beautiful dessert. Serve chilled.
Adapted from: reciperoost.com