Date

October 20 2014

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CHERRY ANGEL DESSERT

Written by Cindy Widder - October 20 2014

CHERRY ANGEL DESSERT

INGREDIENTS:
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 carton (8 ounces) frozen whipped topping, thawed (I like to make my own whipped topping using 1 pint of heavy whipping cream, ¼ cup confectioners’ sugar and ½ tsp vanilla)
2 Berlin Natural Bakery Spelt Angel Food cakes, cut into 1-inch cubes
2 cans (21 ounces) cherry pie filling (or whichever pie filling you prefer)  

DIRECTIONS:
In a large bowl, beat cream cheese and sugar until smooth;
fold in whipped topping and cake cubes. 
Spread evenly into an ungreased 13-in. x 9-in. dish;
top with pie filling. 
Cover and refrigerate for at least 2 hours before cutting into squares. 
(Note: when I made this, I only used 1 can of pie filling.  It might not have covered the top as completely as two cans would have, but it was still plenty and delicious)

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