Cherry Angel Trifle

🧂 Ingredients

• 8 oz. pkg. cream cheese

  softened
• 1 cup confectioners' sugar
• 16 oz. Angel Food Cake

  already prepared (usually found in the produce section or bakery)
• 16 oz. container Cool Whip

  thawed
• 42 oz. can cherry pie filling

  (two 21-oz. cans)
• maraschino cherries

  for decoration, if desired

Instructions

• 1 TO MAKE IN A 9X13" BAKING DISH: In a large mixing bowl, beat cream cheese and
  confectioners’ sugar until smooth.
• 2 Add Cool Whip and mix again until smooth and creamy.
• 3 Gently fold in all of the Angel Food cake cubes.
• 4 Spread mixture evenly into an ungreased 9×13” glass baking dish.
• 5 Top with both cans of cherry pie filling.
• 6 Spread whipped topping over top in a huge round mound.
• 7 Decorate top with maraschino cherries, if desired. (Rinse and pat dry before
  using).
• 8 Cover and refrigerate at least two hours before cutting into squares. 
• 9 TO MAKE IN A TRIFLE DISH:  In a large mixing bowl, beat cream cheese and
  confectioners’ sugar until smooth.
• 10 Add Cool Whip and mix again until smooth and creamy.
• 11 Gently fold in all of the Angel Food cake cubes.
• 12 Spread half of the angel food cake mixture into a trifle dish.
• 13 Spoon one can of cherry pie filling over top.
• 14 Spread remaining angel food cake mixture on top of the cherry pie filling.
• 15 Top with remaining can of cherry pie filling.
• 16 Spoon remaining whipped topping in center of the trifle dish leaving at least a
  two-inch border around the outside edge. (See note below).
• 17 Place maraschino cherries around the edges of the whipped topping, if desired.
• 18 Refrigerate until ready to serve.

Nutrition Info