Blueberry Angel Dessert
8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces cool whip, thawed
14 ounces angel food cake, cut in 1"cubes
2 cans blueberry pie filling (21 oz size)
In a large mixing bowl, beat the cream cheese and sugar; fold in whipped topping
an cake cubes.
Spread evenly into an ungreased 9 x 13-inch dish; top with
pie filling.
Cover and refrigerate for at least 2 hours before cutting
into squares.
