Is a beautiful holiday presentation in a truffle bowl.
Very quick, easy, and yummy. It'll leave your teeth tingling though, it's very sweet! You might want to cut back a little on the sugar. It is deelish and almost everybody will be bound to like it.
I made this one diabetic style, even using "no sugar added" pie filling. It was great.
Great recipe - light and lots of flavor. The fat free cream cheese and cool whip works great too.
I was a little disappointed in this recipe but yet it was okay. Two cans of cherry pie filling on top seemed like way too much. I think we may have liked it better if I would just have spread one can of cherry pie filling on top and left out the flour and sugar too.
This was a very easy and delicious recipe..not being a big fan of angel food cake- I was skeptical but it was soo good and will be making it again for the holidays.. TIP from reading another review on it being "rich" I cut the "sugar" in half to 1/2 cup and it was just perfect! I also baked my own angel food cake (from a box mix) and cooked it slightly longer to add some crunch to the top crust..very good!
The flour and sugar mixed in with the cherry pie filling and then cooked to have a taste I didn't care for. It also leaves it with a flat and funny shade of red. The pie filling alone would have been fine atop this for both taste and a nicer color. The cream cheese and whipped topping needed a little sugar added in there. Good idea though.
I didn't care for this at all. The flour mixed in with the pie filling and had an unappetizing appearance. I used half the sugar as recommended by others and then the dessert wasn't sweet enough. Although I don't think being sweeter would have helped it. I did not care for the taste of the cool whip and cream cheese mixed together.
This was such a hit. Both a pretty AND tasty dessert.
