5 c. angel food cake cubes 1 c. confectioners' sugar 1 pkg. (3 oz.) cream cheese, softened 8 oz. frozen non dairy whipped topping, thawed, divided 1/2 c. toasted chopped pecans 1 can (21 oz.) cherry filling or topping

Place cake cubes in large bowl. In medium bowl, combine confectioners' sugar and cream cheese; beat until blended.

Reserve 2 tablespoons whipped topping; fold remaining topping into cheese mixture. Stir topping mixture and pecans into cake cubes; mix well. Spoon cake mixture into a pretty glass or crystal bowl. Spread cherry filling evenly over top. (Or, if desired, layer one half cake mixture and cherry filling; repeat layers.) Cover; refrigerate at least 3 hours. Garnish servings with reserved topping. Yield: 8 to 10 servings.


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