Ingredients
12
12 servings
- •2 (21 ounce) cans cherry pie filling
- •1 cup white sugar
- •0.5 cup all-purpose flour
- •2 (8 ounce) packages cream cheese
- •1 teaspoon vanilla extract
- •1 (12 ounce) container frozen whipped topping, thawed
- •1 (9 inch) angel food cake
Instructions
- Combine cherry pie filling, sugar, and flour in a saucepan. Bring to a boil over medium-high heat, stirring constantly. Continue to boil for 5 minutes. Remove from heat and set aside to cool.
- Beat cream cheese and vanilla in a large bowl until smooth. Fold in whipped topping. Pour 1/2 of the cream cheese mixture into a 9x12-inch glass dish.
- Crumble angel food cake and sprinkle evenly over the top of cream cheese mixture in the dish. Spread remaining cream cheese mixture over cake. Cover top with cherry mixture.
- Refrigerate for at least 5 hours.
Nutritional Facts
Per 12 servings
- Calories: 491
- Carbohydrate: 72g
- Fat: 21g
- Fiber: 1g
- Protein: 6g
- Sugar: 23g
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