Post by coyotecourageous on Jan 2, 2009 9:07:03 GMT -5
BLUEBERRY ANGELFOOD CAKE
1 package (8 ounces) cream cheese, softened
1 cup sugar
1 cup confectioners’ sugar
1 carton (16 ounces) frozen whipped topping, thawed
1 prepared angel food cake (16 ounces and 8 inches in diameter)
1 can (21 ounces) blueberry pie filling
In a large mixing bowl, beat the cream cheese and sugars until smooth; fold in whipped topping. Split the cake into three horizontal layers. Place the bottom layer on a serving plate; top with a third of the whipped topping mixture and third of the pie filling. Repeat layers two times. Refrigerate until serving.
The cake can be torn or cut into small chunks instead of layering. It is easier if the cake is refrigerated first. Any flavor pie filling can be used.
1 package (8 ounces) cream cheese, softened
1 cup sugar
1 cup confectioners’ sugar
1 carton (16 ounces) frozen whipped topping, thawed
1 prepared angel food cake (16 ounces and 8 inches in diameter)
1 can (21 ounces) blueberry pie filling
In a large mixing bowl, beat the cream cheese and sugars until smooth; fold in whipped topping. Split the cake into three horizontal layers. Place the bottom layer on a serving plate; top with a third of the whipped topping mixture and third of the pie filling. Repeat layers two times. Refrigerate until serving.
The cake can be torn or cut into small chunks instead of layering. It is easier if the cake is refrigerated first. Any flavor pie filling can be used.