BLUEBERRY ANGEL DESSERT
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
In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13-by-9-inch dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving. Yield: 12 servings.
Quick Cooking July/August 2001