While this dessert is specified with cherry pie filling you can easily substitute strawberry pie filling for a lovely summer dessert.
The best part about this simple light dessert is that it doesn't heat up the kitchen and takes less than 10 minutes to throw together. If you prefer a lighter calorie dessert feel free to use fat free whipped topping and neufchatel cheese in place of the cream cheese.
1 angel food cake (Loaf pan size is perfect)
1 cup powdered sugar
1 (8 ounce) package cream cheese, softened
1 container Cool Whip or 2 1/2 c. Whipped Cream
1 can (21 ounce) cherry pie filling
Start by tearing the angel food cake into small pieces, set aside.
In a medium sized bowl combine the powdered sugar and cream cheese, beating until well blended and smooth
Add the whipped cream and blend until light and fluffy. Fold in 3/4 of the torn cake pieces until completely covered.
In a large bowl, spoon a bit of cherry pie filling, add a few pieces of torn angel food cake, top with half of the filling. Spread the layer smooth, Repeat the layers, finishing off with the remaining cherry pie filling. Sprinkle with pecans.
Chill for at least 2 hours prior to serving.