Combine confectioners sugar and cream cheese. Blend well. Mixture will look a little thin.

Fold into cool whip until completely blended.

Cut angel food cake into thin slices.

Put small amount of cool whip mixture on bottom of pan, lay cake slices on top as close as you can get them.

Pour cool whip mixture to cover cake slices and continue to layer until you are out of cake and cool whip. Make sure the top layer is covered pretty well.

Drop pie filling on top of cake,

Cover and refrigerate. This cake is best made 2-3 days ahead so that the cool whip can penetrate into the cake.