 | | Directions |
- Beat the cream cheese and sugar together until smooth.
- Cut the angel food cake into 1-inch cubes; fold the cubes and whipped topping into the cream cheese mixture.
- Pour this mixture into a 13x9x2-inch dish and spread out evenly.
- Pour the blueberry pie filling over the top and spread out evenly.
- Cover with plastic or foil; Chill in the refrigerator for at least 2 hours before serving.
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Prep Time: 45 minutes
Container: 13 x 9 x 2 dish
Servings: 12
|  | | Ingredients | | - | | 8 ounces cream cheese - softened |
| - | | 1 cup powdered sugar |
| - | | 1 prepared angel food cake |
| - | | 8 ounces whipped topping |
| - | | 2 cans blueberry pie filling |
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