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Makes 8 servings.

5 cups loosely packed angel food cake cubes (about 10 ounces or 1/2 of large angel food cake)
1 (21-ounce) can cherry filling and topping
1-3/4 cups (4 ounces) frozen non-dairy whipped topping, thawed
Fresh mint, for garnish

Sprinkle cake cubes in bottom of 9x9x2-inch baking pan.

Fold whipped topping into cherry filling in medium bowl.

Spoon cherry mixture evenly over cake cubes.

Let chill, covered, several hours or overnight.

Garnish each serving with a sprig of mint.

Recipe courtesy of the Cherry Marketing Institute - 

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