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With a serrated knife, remove and discard any dark crust areas on angel food cake. Cut cake into one inch cubes. With an electric mixer, beat cream cheese with powdered sugar. Stir in the whipped topping. Fold in the cake cubes.
To Freeze: Lightly pack the cake cube mixture into a freezer container or large labeled freezer bag. Seal and freeze
To Serve: Thaw cake mixture thoroughly. In a punch bowl or other large serving dish, spread half the mixture. Top with half the cherry pie filling. Layer on remaining cake mixture and finish with remaining cherry pie filling.
The cherry pie filling freezer very well. If you want to assemble the entire dessert in a freezable container or dish, it will thaw perfectly well and can be served right from container.
Blueberry or peach pie filling is equally suitable for this dessert. Freshly made strawberry pie filling would be wonderful, but you wouldn't want to freeze the strawbrerries as they will be mushy.
This was a very light dessert. It was a little too small for a trifle dish. Next time I will put in a smaller dish.
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Beachbumette 6 years agoI think some of the ingredients were posted wrong. I used a full 8 ounce tub of cream cheese because 3 ounces just wasn't enough. I used 8 ounces of cool whip because that's what size tub it comes in, but the recipe says 10 ounces. It makes a very pretty dessert, but I wasn't that impressed with the flavor.
Kowgirl777 7 years agoThis was a very light dessert. It was a little too small for a trifle dish. Next time I will put in a smaller dish. [I posted this recipe.]