Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cake | not in our table | 0 |
| Topping | not in our table | 0 |
| Pie Filling | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 c. angel food cake cubes
- 1 c. confectioners' sugar
- 1 pkg. (3 oz.) cream cheese, softened
- 8 oz. frozen nondairy topping, thawed, divided
- 1/2 c. toasted chopped pecans
- 1 can (21 oz.) cherry pie filling or topping
Directions
Place cake cubes in large bowl.
In medium bowl, combine confectioners' 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 pretty glass or crystal bowl.
Spread cherry filling evenly over top. (Or, if desired, layer one half cake mixture and cherry filling; repeat layers.)
Cover; refrigerate at least 3 hours.
Garnish servings with reserved topping.