1 large angel food cake
1 can pie filling (blueberry, cherry, etc.)
1 (16 ounce) container Cool Whip
Break cake into bite-size pieces; stir in pie filling. Reserve enough Cool Whip to spread on top. Then add remaining Cool Whip to cake and pie filling mixture. Put into a 9 x 13-inch pan. Top with reserved Cool Whip and pecans, then chill.