Blueberry Angel Dessert
- 1 pkg (8 ounces) cream cheese, softened
- 1 cup powdered sugar
- 1 carton (8 oz) frozen whipped topping, thawed
- 1 angel food cake (16 oz) cut into 1-inch pieces
- 2 cans (21 Oz. each) blueberry pie filling
In a large mixing bowl, beat cream cheese and sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13 x 9 x 2 inch dish; top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares.
Yield: 12-15 servings.