Blueberry Angel Dessert - cooking recipe

Ingredients

1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (8 ounce) carton frozen whipped topping, thawed
14 ounces prepared angel food cake
2 (21 ounce) cans blueberry pie filling

Preparation

In a large mixing bowl, beat the cream cheese and sugar, fold in the whipped topping.
Tear cake into 1 or 2 inch cubes. Fold into cream cheese mixture and spread evenly into 13x9 inch baking pan, top with pie filling.
Cover and refrigerate at least 3 hours before cutting into squares to serve.
Top with additional whipped topping if desired.