Blueberry Angel Dessert - cooking recipe

Ingredients

1 (8 oz.) cream cheese, softened
1 (14 oz.) purchased angel food cake, cut into 1-inch cubes
2 (21 oz.) cans blueberry pie filling
1 c. confectioners sugar
1 (8 oz.) frozen whipped topping

Preparation

In a large mixing bowl, beat the cream cheese and sugar; fold in the thawed whipped topping and cake cubes.
Spread evenly into an ungreased 13 x 9 x 2-inch baking dish; cover with pie filling. Cover and refrigerate for at least 2 hours.
Cut into squares to serve.
May also be layered in a large glass truffle bowl.