Creamy BlueberryAngel Food Dessert
- 8 ounce package cream cheese, softened
- 1 cup powdered sugar
- 8 ounce carton frozen whipped topping, thawed
- 14 ounce prepared angel food cake cut into 1 inch cubes
- 2 cans (21 ounces each) blueberry pie filling
Beat the cream cheese and sugar in a large mixing bowl; then fold in the whipped topping and cake cubes. Spread evenly into an ungreased 9x13 inch dish and top with the pie filling. Cover and refrigerate for 3-4 hours before cutting into squares. Serves 12-15.