Very Cherry Cake

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1 ten-inch angel food cake
2 cans cherry pie filling
16 oz cream cheese, room temperature
12 oz cool whip
1 1/2 cups confectioiners sugar
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Prepare in a bowl measuring at least 10" across and 5" deep.
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Break angel food cake into pieces.
Place a layer in the bottom of the bowl.
Top with one can of the pie filling.
Beat cream cheese, whipped topping and sugar until smooth.
Pour 1/2 of the mixture on top of the pie filling layer.
Repeat layers.
Cover with plastic wrap and refrigerate overnight.
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