Bake an angel food cake as usual. Divide in 1/2 and break into balls. Layer in a 9 x 13" pan.
Mix 12 oz. whipped topping with 8 oz. pkg. cream cheese, 1 c. powdered sugar, and 1 tsp. vanilla. Layer 1/2 of the cake balls, then 1/2 whipped topping mixture. Then the other 1/2 of cake balls and other 1/2 of whipped topping mixture. Spread one can cherry pie filling over top. Chill. ENJOY!