Accompanied Kathleen Brotherton column, published 3-27-2014
1 package cream cheese (8-ounce package), softened
2 cup powdered sugar
1 carton frozen whipped topping (8-ounce carton), thawed
1 prepared angel food cake (14 ounces), cut into 1-inch cubes
2 cans blueberry pie filling (21-ounce cans)
In a large mixing bowl, beat the cream cheese and sugar. Fold in whipped topping and cake cubes. Spread evenly into an ungreased 9-by-13-by-2-inch dish. Top with pie filling.
Cover and refrigerate for at least 2 hours before cutting into squares.
Makes 12-15 servings.
