CHERRY ANGEL SQUARES

1 cup heavy (whipping) cream
1 (12 oz) angel food cake, cut into 1-inch cubes (8 cups)
1 (8 oz) pkg cream cheese; softened
1 cup powdered sugar
1 (20 oz) can light cherry pie filling, chilled

In a medium-size bowl with an electric mixer on high speed, beat heavy cream until soft peaks form; set aside.

In a large bowl, beat together cream cheese and powdered sugar until smooth.

Stir in 1/4 of whipped cream to lighten cheese. Fold in remaining whipped cream until thoroughly blended.

Add cake cubes and fold until well mixed. Turn into a 7x 11-inch baking dish; spreading evenly and smoothing top.

Spread chilled pie filling evenly over top. Refrigerate until serving time.

Cut into squares to serve.

Servings: 8
Source: The 5 in 10 Dessert Cookbook: 5 Ingredients in 10 Minutes or Less by Natalie Hartanov Haughton