Blueberry Angel Dessert

By ksgroves

Ingredients

• 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

Preparation

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.