1 sugar-free angel food cake (we used the whole cake minus 1 piece my grandson ate!)
1 can no-sugar-added (Splenda sweetened) Cherry Pie Filling1 carton sugar-free whipped topping (we didn't quite use the whole carton)
1/3 cup chopped almonds, divided
Break the cake up into bite-size pieces in a large mixing bowl. Add the pie filling and 2 tablespoons of the almonds; using a spatula, mix together well. Place mixture in a container with a lid. Spread the whipped topping over the cherry mixture and sprinkle with the remaining almonds. Cover and refrigerate for at least an hour before serving.
This is something I put together in 2012. I also enjoy this with no sugar added blueberry pie filling.
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