Blueberry Angel Dessert*

By srumbel

Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. —Carol Johnson, Tyler, Texas
from tasteofhome.com

Ingredients

• 1 1 1 package (8 ounces) cream cheese, softened
• 1 1 1 cup confectioners' sugar
• 1 1 1 carton (8 ounces) frozen whipped topping, thawed
• 1 1 to 10 1-inch food cake (8 to 10 ounces), cut into 1-inch cubes
• 2 2 2 cans (21 ounces each) blueberry pie filling

Details

Preparation time 10mins

Preparation

Step 1

In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving. Yield: 12 servings.