Cherry Trifle

1 cup confectioners' sugar
3 ounces cream cheese, softened
8 ounces nondairy whipped topping
5 cups angel food cake, cubed
1 can cherry pie filling (or any other fruit filling)

In large bowl, beat sugar and cheese until fluffy. Beat in whipped topping. Fold in cake cubes. Spoon into a glass round or square cake pan. Spread pie filling over the top. Refrigerate at least 3 hours.

Serves 6.