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Blueberry Angel Dessert Recipe

Blueberry Angel Dessert Recipe photo by Taste of Home

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Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. I frequently get requests for the recipe.

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Blueberry Angel Dessert Recipe

Prep: 10 min. + chilling

Yield: 12 Servings

10 10

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cans (21 ounces each) blueberry pie filling

Directions

In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving. Yield: 12 servings.

Originally published as Blueberry Angel Dessert in Quick Cooking July/August 2001, p29

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Reviews for Blueberry Angel Dessert

Blueberry Angel Dessert

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(11-14) of 14 reviews

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Reviewed on Jul. 12, 2010 by carrie carney

Very good- simple to make. I used light cream cheese and light whipped topping and substituted cherry pie filling. It tasted sort of like cheesecake. Family and kids liked it alot.

Reviewed on Dec. 19, 2009 by badkitty

This is an excellent dessert and it is loved so much in my family that it has been the requested dessert at Christmas for three years in a row! I have also done it with cherry pie filling for Valentine's because I wanted a red dessert and it was just as good! Thank you for this great recipe!

Reviewed on Aug. 23, 2009 by MissM_Home

Blueberry Angel Dessert

Quick Cooking
Try a FREE ISSUE of Simple & Delicious!

SERVINGS: 12-15

CATEGORY: Dessert

METHOD:

TIME: Prep: 10 min. + chilling

Ingredients:

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 prepared angel food cake (16 ounces) , cut into 1-inch pieces
2 cans (21 ounces each) blueberry pie filling

Directions:

In a large bowl, beat cream cheese and sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13-in. x 9-in. dish; top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares. Yield: 12-15 servings.

Reviewed on Jun. 18, 2009 by foulkeafied

Delicious! Made this twice this week, for two different groups of people. A hit all around!

I used low fat cream cheese and light whipped topping. I also used sliced up strawberries on top (2 lb) dusted with just a tablespoon of sugar.

Going to serve it again for 4th of July...with strawberries and blueberries, for red, white & blue!

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