Blueberry Angel Torte

By brandyc

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• 1 cup confectioners' sugar
• 1 carton (16 ounces) frozen whipped topping, thawed
• 1 prepared angel food cake (8 to 10 ounces)
• 1 can (21 ounces) blueberry pie filling

Preparation

Step 1

In a large bowl, beat the cream cheese and sugars until smooth; fold in whipped topping. Split cake into four horizontal layers. Place bottom layer on a serving plate; top with a fourth of the whipped topping mixture and a fourth of the pie filling. Repeat layers three times. Refrigerate until serving.