Things You'll Need:
- 2 loaf style plain angel food cakes
- 1 8-oz package cream cheese
- 1/2 tsp each: nutmeg and cinnamon
- 1 cup powdered sugar
- 1 12-ounce container Cool Whip, regular, lite or extra creamy style
- 1 21-ounce can cherry pie filling
- 1/2 cup fresh cherries, for garnish
-
Step 1
Set the cream cheese out of the fridge to soften.
-
Step 2
Remove the angel food cakes from the wrapping and slice each cake into eight equal pieces.
-
Step 3
In a mixing bowl, combine the softened cream cheese, powdered sugar and spices. Mix well with handheld mixer, or by hand with wooden spoon, until the mixture is smooth and the spices are blended. Set it aside.
-
Step 4
Spread half of Cool Whip in the bottom of a 9"x13" baking dish. Arrange 8 slices (1 loaf) cake on top, pressing down lightly. Spread the cream cheese mixture on top of the cake slices.
-
Step 5
Arrange the remaining cake slices on top of the cream cheese mixture and cover it with the remaining Cool Whip.
-
Step 6
Spoon the cherry pie filling over all. Refrigerate it at least two hours before serving. When you are ready to serve the dessert, slice it into 10 to 12 pieces and garnish each with 1 to 2 fresh cherries.
