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Blueberry Angel Dessert


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  • 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



Step 1

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.


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