shared by Lindsay H.
Ingredients:
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
Directions:
1. In a large bowl, beat cream cheese and sugar until smooth
2. Fold in whipped topping and cake cubes.
3. Spread evenly into an ungreased 13-in. x 9-in. dish
4. Top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares. Yield: 12-15 servings.
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