1 pkg (8 oz) cream cheese, softened
1 c powdered sugar
1 carton (8 oz) frozen whipped topping, thawed
1 prepared angel food cake (14 oz) cut into 1 inch cubes
2 cans (21 oz each) blueberry pie filling
In a large mixing bowl, beat the cream cheese and sugar; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13-in x 9-in x 2-in dish; top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares.