I found this in a 5 ingredient or less cookbook and again in a TOH cookbook. It is a nice light dessert for the summer months and very easy to prepare. Cooking time includes refrigeration time.

Ingredients

12 serv.

cream cheese↗1 ounce
softened
powdered sugar↗1 cup
frozen whipped topping1 ounce
thawed
angel food cake14 ounce
blueberry pie filling2 ounce

Step-by-step instructions

1
In a large mixing bowl, beat the cream cheese and sugar, fold in the whipped topping.
2
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.
3
Cover and refrigerate at least 3 hours before cutting into squares to serve.
4
Top with additional whipped topping if desired.

Source: food.com

Original recipe ↗

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