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Chef Rose |
Chef Joe | ||||||
April 25, 2012 | |||||||
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Ingredients |
Instructions |
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Start by tearing Angel Food Cake into small pieces to make about 5 cups of torn pieces. In a medium bowl, mix sugar and cream cheese, beating until well blended. Add in cool whip. Be sure to reserve about 2 oz. for top of dessert. Go ahead and stir the pecans into mix. Then stir in cake pieces. In large bowl, spoon 1/2 mix onto bottom and top with 3/4 of cherry pie filling. Add remaining mix and last of cool whip. Top with rest of pie filling and sprinkle with a few pecans. Serve chilled. |