Plan ahead . . . this needs chilling time.
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar
1 (8 oz.) carton frozen whipped topping, thawed
1 prepared angel food cake (14 oz.) cut into 1-inch cubes
2 cans (21 oz. ea.) blueberry pie filling
In a large bowl, beat the cream cheese and sugar; fold in whipped topping and cake cubes. Spread evenly in ungreased 9x13 pan. Top with pie filling. Cover and regfrigerate for at least 2 hour before cutting into squares. Yield 12-15 servings.
No comments:
Post a Comment
What did you think?