Recipe

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• 1 angel food cake
• 2 (8 oz) bars reduced-fat cream cheese
• 2 (12 oz) containers cool whip, thawed
• 2 (20 oz) cans cherry pie filling
• 1 tsp almond extract
• 1/4 cup cherry brandy (optional)
• 1 pint blueberries (optional)

• 1 Tear up the angelfood cake. You want 8 cups. (I carefully tear the outside brown edges of.).
• 2 Beat the soft cream cheese with 1 teaspoons Almond extract.
• 3 Fold in the Cool Whip.
• 4 Combine the cherry pie filling with half the cherry brandy (Kirschwasser) if using.
• 5 To assemble: In your triffle dish 3 layers of each.
• 6 1/3rd aprox. of the Angel Food pieces. Sprinkle with some opt. cherry brandy.
• 7 Next a layer of cherry pie filling.
• 8 Next 1/3rd of the cream cheese mixture. Cover with blueberries.
• 9 Repeat 2 more times.
• 10 I decorate the top with some saved out cherries in the center with a ring of blueberries around them. And a few small flags in the center. Refrigerate several hour or overnight.
• 11 You can make this more figure friendly by using. sugar free angel food Cake,sugar free Cool- Whip, and More Fruit Pie Filling! :-0.