- 1 angel food cake, cut into 1 inch cubes
- 3/4 c. powdered sugar
- 1 block cream cheese, softened to room temperature (light is good)
- 1 8 oz container whipped topping
- 1 can Blueberry pie filling (or whatever flavor you like)
Combine the sugar and cream cheese until well blended, then stir in whipped topping. Fold in cake pieces and place in 9x13 pan. Top with pie filling and refrigerate for at least 2 hours. You can also layer this in a trifle bowl.
Not much to complain about here- easy, fast, light, and delicious! The kids gobbled it up. Were we expecting anything less?