8 oz softened cream cheese
1 cup powdered sugar
8 oz thawed cool whip
1 prepared angel food cake, cut into 1” squares
2 21oz blueberry pie filling, can use raspberry, cherry or strawberry
Beat the cream cheese and sugar; fold in the cool whip and cake cubes. Spread into an ungreased 13x9 pan and cover with pie filling. Refrigerate for at least 2 hours.
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