Blueberry Cheese Cake - cooking recipe

Ingredients

1 angel food cake
1 can blueberry pie filling (dieters use lite pie filling)
1/2 c. milk (whole, 2% or skim)
1/2 c. sugar (dieters use 1/4 c.)
1 (8 oz.) pkg. cream cheese (may use lite cream cheese)
1 large container Cool Whip

Preparation

Crumble angel food cake.
Mix softened cream cheese with milk and sugar.
Add Cool Whip.
Stir in cake until thoroughly mixed. Press into layer pan.
Top with blueberry pie filling. Refrigerate 1 hour before serving.
Or, refrigerate cake mixture overnight and top with pie filling the next day just before serving.
(Put pie filling in refrigerator to chill.)