8 oz low fat or fat free cream cheese
1 C powdered sugar
8 oz Cool Whip light, thawed
1 angel food cake cut into 1 inch cubes
Blueberry Pie Filling:
4 C frozen blueberries
1 C sugar
¼ C flour
1 T lemon juice
Prepare the blueberry filling by mixing all 4 ingredients in a saucepan and cook over medium heat until it’s thick and bubbly. Let cool. Blend the cream cheese with the sugar until smooth. Stir in the cool whip until well blended. Add the cake cubes and stir until coated. Pour the covered cake cubes into serving pan: one 9x13 or 2 9 inch pie plates. Pour the blueberry pie filling on top. Chill until ready to serve.
This recipe is brought to you from the kitchen of the Latigo Dude Ranch.