Mommy Hates Cooking

Angel Fluff

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angel cake trifleGrowing up, my mom tried to make nearly everything fat free.  That brought on some very strange varieties of desserts; however, one in particular I have grown to love over the years, Angel Fluff.

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Cherry Angel Fluff


  • 1 Angel Food Cake
  • 1 Cup Powdered Sugar
  • 1 8oz Package of Low Fat Cream Cheese, softened
  • 1 Container of Fat Free Cool Whip
  • 1 21oz Can of Cherry Pie Filling
  • Pecans (Optional)


Start by tearing the angel food cake into small pieces, this would basically make it about 5 cups of torn pieces. Then, in a medium sized bowl mix the sugar and cream cheese, beating until well blended. Next, add in the cool whip, but be sure to reserve about 2oz for the top of the dessert. At this point, go ahead and stir the pecans into the mixture if you choose to use them, I do not use these. Also, stir in the angel food cake pieces.

In a nice large bowl, spoon 1/2 the mixture onto the bottom, top with about 3/4 of the cherry pie filling. Once you have completed this layer, add the remaining mixture and the last bit of cool whip.

Top with the last of the pie filling and sprinkle with a few more pecans and you have a nice, beautiful dessert. I like to put this in the fridge for a few hours and serve chilled.


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21 Responses to “Angel Fluff”

  1. Susanposted April 5, 2011 at 7:08 am

    YUM! you made me thing of Angel Lush (with pineapple and coconut) and I think it will be what I make for my birthday cake this weekend! THANKS


    • Mommy Hates Cookingreplied April 5th, 2011 at 1:31 pm

      That sounds delicious!

  2. michelleposted April 6, 2011 at 2:44 pm

    I cant wait to try this! Just saved it!


  3. yvetteposted April 8, 2011 at 7:10 am

    Couldn’t resist this! Looks delcious!


  4. Eposted April 18, 2011 at 3:39 pm

    what if i have no powdered sugar, and regular cream cheese and cool whip? thought someone may have tried it another way!!!!!


  5. Almaposted April 18, 2011 at 10:31 pm

    What size cool whip? Sounds like a perfect dessert for Easter.


    • Mommy Hates Cookingreplied April 19th, 2011 at 6:10 am

      1 of the regular size tubs, I believe they are 8 oz.

  6. Becca @ Amuse Your Boucheposted January 14, 2012 at 7:26 am

    Oh wow, this looks so good! It looks a bit like Eton Mess but with added cake!


  7. AJposted April 2, 2012 at 3:53 pm

    Wow this looks so simple and sooo good! I think I’m going to try it with a strawberry/sugar mixture instead of cherry pie filling! Yum!


  8. Pamelaposted April 6, 2012 at 7:48 pm

    My favorite thing is cherry pie filling, what a great idea! I can always find something fabulous on your site. Just saved it on Ziplist.


  9. Lisaposted April 24, 2012 at 8:41 pm

    This sounds wonderful!! How many does it serve?


    • Kristyreplied April 24th, 2012 at 8:52 pm

      I would say at least 12 depending on your serving size.

  10. Lorriposted January 13, 2013 at 7:55 am

    Don t care for cherries..will another flavor do?


    • Kristyreplied January 15th, 2013 at 4:35 pm

      Yes, you can use just about any flavor. Strawberries are one of my favorites too!

  11. jenposted March 26, 2013 at 12:59 pm

    IS there a commerical GF angel food cake or a recipe for one anyone can share?


  12. Saraposted March 31, 2013 at 8:17 pm

    Oh wow, my mom used to make this too, during the fat-free craze in the nineties! I haven’t had it in years! Thanks for the reminder!


    • Mommy Hates Cookingreplied April 1st, 2013 at 5:38 pm

      Same here! It’s so good though, I still make it!

  13. Irish Robinsonposted November 15, 2016 at 1:57 pm

    I tired it and it was terrific my family loved it.


  14. Deeposted December 18, 2016 at 6:07 pm

    Anybody ever try to make it dor someone who cannot have sugar? What do I substitute? Thanks



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