Friday, August 5, 2011

Blueberry Angelfood Dessert

This is one of my favorite and easiest desert recipes. (from Taste of Home)

  Blueberry Angel Desert


  • 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
  • 2 cans (21 ounces each) blueberry pie filling---[I only use one can]


  • In a large bowl, beat cream cheese and sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13-in. x 9-in. dish; top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares. Yield: 12-15 servings.
Side note:  Blueberry filling is ghastly expensive at $4/can at the store these days.  I recently found some at Aldi for only $2/can, so I bought 3! 

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