Ingredients
5 cups angel food cake cubes1/4 cup cherry liqueur, optional1 cup confectioners’ sugar3 ounces cream cheese, softened8 ounces frozen nondairy whipped topping, thawed, divided1/2 cup toasted chopped pecans1 can (21 ounces) cherry filling or topping
Preparation
Place cake cubes in large bowl. Sprinkle with liqueur if desired; let stand 30 minutes. In a medium bowl, combine confectioners’ sugar and cream cheese; beat until blended. Reserve 2 tablespoons whipped topping; fold remaining topping into cheese mixture. Stir topping mixture and pecans into cake cubes; mix well. Spoon cake mixture into a pretty glass or crystal bowl. Spread cherry filling evenly over top. Or, if desired, layer one-half cake mixture and cherry filling; repeat layers.) Cover; refrigerate at least 3 hours. Garnish servings with reserved topping.
