1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cans (21 ounces each) blueberry pie filling
1. In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes.
2. Spread evenly into an ungreased 13x9-in. dish; top with pie filling.
3. Refrigerate, covered, at least 2 hours before serving. Yield: 12 servings.
(Cook's note: I have always loved Taste of Home Recipes. I always find at least one keeper recipe in either their magazine or cookbook, and this is one of them. It's easy, light and refreshing! Originally published as Blueberry Angel Dessert in Quick Cooking July/August 2001, p29 and in the Taste of Home Casseroles, Desserts, Sides and Brunch, May 2017, p102.)
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