Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
• 1 (9 inch) angel food cake, cut into 1-inch cubes
• 1 (16 ounce) can blueberry pie filling

Instructions

1. Mix cream cheese and confectioners' sugar until smooth; add whipped topping and continue to stir until smooth. Fold the angel food cake squares into the cream cheese mixture; spread into a small casserole dish. Spread blueberry pie filling over the cake mixture.
2. Refrigerate dish until the chilled, at least 1 hour.