5 CUPS ANGEL FOOD CAKE CUBES<>1/4 CUP CHERRY LIQUEUR, OPTIONAL<>1 CUP CONFECTIONER'S SUGAR<>1 PACKAGE (3 OUNCES) CREAM CHEESE, SOFTENED<>1 CARTON (8 OUNCES) FROZEN WHIPPED TOPPING, THAWED,DIVIDED<>1/2 CUP TOASTED CHOPPED PECANS<>1 CAN (21) OUNCES CHERRY PIE FILLING<><>PLACE CAKE CUBES IN LARGE BOWL<>SPRINKLE WITH LIQUEUR IF DESIRED, LET STAND 30 MINUTES.<>IN A MEDIUM BOWL, COMBINE CONFECTIONER'S 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 (TRIFLE) DISH<>OR A DEEP SALAD BOWL<>SPREAD CHERRY FILLING EVENLY OVER TOP<>(OR < IF DESIRED,LAYER ONE-HALF CAKE MIXTURE and CHERRY FILLING) REPEAT LAYERS<>COVER and REFRIGERATE AT LEAST 3 HOURS<><>GARNISH with RESERVED TOPPING<><>THIS WILL (YIELD) 8-10 SERVINGS!!!!!! DELICIOUS!!!!
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