This dessert is like eating cheesecake without the crust. it’s smooth, creamy, and ever so flavorful. I love how everything is sort of tore up and mashed together in a bowl. I know that doesn’t sound very appetizing but just wait until you taste this heavenly creation. I am totally making this delicious angel cherry fluff for my Christmas dinner, It’s super easy to throw together, too!
With Christmas right around the corner, I think this delightful angel fluff will be making an appearance on my dessert table. 🙂
Ingredients
1 Duncan Hines angel food cake
1 cup Domino powdered sugar
1 (8 ounce) package low-fat Philadelphia cream cheese, softened
1 container fat-free Cool Whip
1 can (21 ounce) Comstock cherry pie filling
Fisher pecans, optional
Instructions
Start by tearing the angel food cake into small pieces, this would basically make it about 5 cups of torn pieces.
In a medium sized bowl mix the sugar and cream cheese, beating until well blended.
Add in the cool whip, but be sure to reserve about 2oz for the top of the dessert. Go ahead and stir the pecans into the mixture if you choose to use them. Also, stir in the angel food cake pieces.
In a nice large bowl, spoon 1/2 the mixture onto the bottom, top with about 3/4 of the cherry pie filling.
Add the remaining mixture and the last bit of cool whip.
Top with the last of the pie filling and sprinkle with a few more pecans and you have a nice, beautiful dessert. Serve chilled.
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Quick Tip: You can make this quick and easy dessert ahead by storing it covered with plastic wrap in the refrigerator.
Thank you Mommy Hates Cooking for this great photo.