Blueberries 'n' Cream Cake

By carvalhohm

Ingredients

• 8 vanilla cream-filled snack cakes
• 1 (8-ounce) package cream cheese, softened
• 2 cups sifted powdered sugar
• 2 (8-ounce) containers frozen whipped topping, thawed
• 1 (21-ounce) can blueberry pie filling

Preparation

Step 1

Slice cakes in half lengthwise; place in a single layer in a 9x13-inch baking dish.

Beat cream cheese and sugar at medium speed with an electric beater until smooth, about 1 minute. Fold in 1 container of whipped topping; spread mixture over cakes. Spoon pie filling over cream cheese mixture. Spread with remaining container of whipped topping. Cover and chill at least 2 hours before serving.





Notes

Substitute cherry pie filling for blueberry for a different flavored dessert. And a sprinkling of chopped nuts on top gives this version a nice rich crunch.