Ingredients
The Filling
- 12 ounces block-style cream cheese, room temperature
- 3/4 cup powdered sugar, sifted
- 1/3 cup whole milk
- 1/2 teaspoon vanilla extract
- 8 ounces frozen whipped topping, thawed (Cool Whip)
The Base
- 1 pre-baked angel food cake (about 15 ounces), torn into 3/4–1 inch pieces
- 2 cans (21 ounces each; 42 ounces total) cherry pie filling
Instructions on the next page 👇👇