This is the easiest and prettiest dessert to make and take. I think it sounds like the name of an exotic dancer. Don’t you?
I’m sure this is one of those recipes that have been around since the 70’s. The early 70’s seemed to be the decade where the cream cheese and Cool Whip duo made their debut in a multitude of recipes. A combination not to be duplicated by any natural ingredients. No substitutions here…you must use the Cool Whip!
Disclaimer: Those people over at Cool Whip don’t know I’ve written this. They are not supporting my Roth IRA nor are they providing me or the Gravy Company any compensation for mentioning or using their product.
Cherry Angel Delight
1 cup powdered sugar
1/2 package of cream cheese, softened (4 ounces)
12 ounce container of Cool Whip, thawed
5 cups of angel food cake cut up in 1 inch cubes (about 1/2 of an angel food cake)
21 ounce can of cherry pie filling
In a mixing bowl, beat the powdered sugar and cream cheese until fluffy. In a very large bowl dump in the Cool Whip and then fold in the cream cheese/powdered sugar mixture. Add the cake cubes and gently fold until all the cubes are covered.
In a 9 X 13 inch baking dish, pour in the cake mixture. Top with the cherry pie filling. Refrigerate at least an hour before serving.
I like to make this recipe in a trifle bowl or a crystal bowl by alternating layers of the cake mixture and the cherry pie filling. Just like the picture
This recipe also looks very pretty in individual dessert bowls, martini glasses, or wine glasses.
Presentation is everything!
This recipe will double quite well. The picture above is a doubled recipe.