(8 oz.) cream cheese or light cream cheese (also known as neufchatel cheese), softened
carton (8 oz.) frozen whipped topping or light option, thawed
prepared angel food cake (14 oz.), cut into 1 inch cubes
(21 oz. each) blueberry pie filling
How To Make blueberry angel dessert
In a large mixing bowl, beat the cream cheese and sugar; fold in thawed whipped topping and cake cubes.
Spread cream cheese mixture, evenly into an ungreased 13x9x2 inch dish; top with pie filling.
Cover and refrigerate for at least 2 hours, before cutting into squares. (Prep time, doesn't include refrigeration time.) Makes 12-15 servings.
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