Follow the instructions on the angel food cake box to bake the cake. Once baked, remove it from the oven and let it cool completely on a wire rack. This ensures the cake is firm enough to cube without crumbling.

Using a serrated knife, slice the cooled angel food cake into 1-inch cubes. Handle gently to maintain the cake’s airy texture. Set the cubes aside for layering.

In a large mixing bowl, beat 8 oz of softened cream cheese (at room temperature) with 1 cup of powdered sugar using an electric mixer. Mix until smooth and lump-free. This step ensures a creamy base for the dessert.

Gently add 8 oz of thawed whipped topping (e.g., Cool Whip) to the cream cheese mixture. Use a spatula to fold it in with slow, sweeping motions until fully combined. Avoid overmixing to keep the filling light.

In a 9x13-inch baking dish or trifle bowl, arrange a single layer of angel food cake cubes, covering the bottom evenly. Spread half of the cream cheese mixture over the cake using a spoon or offset spatula. Top with half of the cherry pie filling, distributing it evenly.

Add another layer of cake cubes, followed by the remaining cream cheese mixture. Finish with a final layer of cake cubes, then spoon the remaining cherry pie filling over the top, creating a vibrant, generous topping.

Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours (or overnight). This allows the cake to soften slightly and the flavors to meld. Serve cold for the best texture and taste.