1 pkg. (8-oz.) cream cheese, softened
1 cup confectioners' sugar
1 carton (8-oz.) frozen whipped topping, thawed
1 prepared angel food cake (14-ozs.), cut into 1-inch cubes
2 can (21-ozs. each) Blueberry pie filling
1. In a large mixing bowl, beat the cream cheese and sugar; fold in the whipped topping and cake cubes.
2. Spread evenly into an ungreased 13x9x2-inch dish; top with pie filling.
3. Cover and refrigerate for at least 2 hours before cutting into squares.