1 cup powdered sugar
8 ounces Cool Whip®, thawed
14 ounces angel food cake, prepared
1 can blueberry pie filling
Cut cake into 1 inch cubes. Beat together cream cheese and sugar. Fold in cool Whip and cake cubes. Press evenly into an ungreased 9x13 pan. Top with pie filling, cover and refrigerate at least 2 hours.
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