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Ingredients
- 5 c. Angel food cake cubes
- 1/4 c. Cherry liqueur, optional
- 1 c. Confectioners' sugar
- 1 pkt (3 ounces) cream cheese, softened
- 8 ounce Non-dairy whipped topping, thawed
- 1/2 c. Toasted, minced pecans
- 1 can (21 ounces) cherry filling or possibly topping
Directions
- Place cake cubes in large bowl. Sprinkle with liqueur if you like; let stand 30 min. In medium bowl, combine confectioners' sugar and cream cheese; beat till blended. Reserve 4 Tbsp. whipped topping; fold remaining topping into cheese mix. Stir topping mix and pecans into cake cubes; mix well. Spoon cake mix into a pretty glass or possibly crystal bowl.
- Spread cherry filling over top. (Or possibly, if you like, layer one-half cake mix and cherry filling; repeat layers). Garnish with dollops of remaining cream. Cover; chill at least 3 hrs.
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