Submitted by Carolyn Minson, Miami, Okla.
Ingredients:
1 package soften cream cheese
1 C powdered sugar
1 8-ounce container whipped topping
1 prepared angel food cake cut into 1-inch cubes
1 to 2 cans blueberry pie filling (may use cherry or peach)
Directions:
In a large bowl, beat the cream cheese and sugar; fold in cool whip and cake cubes. Spread evenly onto an ungreased 9-by-13 pan. Top with desired amounts of pie filling, cover and refrigerate for two hours before serving.
