Blueberry Angel Torte Recipe

Blueberry Angel Torte Recipe photo by Taste of Home

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This quick, make-ahead dessert looks high and impressive on a serving platter.—Violet Davis, Crossville, Alabama

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Blueberry Angel Torte Recipe

Prep/Total Time: 20 min.

Yield: 12-16 Servings

20 20

Ingredients

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 (8 to 10 ounces)
1 can (21 ounces) blueberry pie filling

Directions

In a large bowl, beat the cream cheese and sugars until smooth; fold in whipped topping. Split cake into four horizontal layers. Place bottom layer on a serving plate; top with a fourth of the whipped topping mixture and a fourth of the pie filling. Repeat layers three times. Refrigerate until serving. Yield: 12-16 servings.

Originally published as Blueberry Angel Torte in Country Woman May/June 2004, p35

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Blueberry Angel Torte

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Reviewed on Feb. 15, 2013 by sewmom8

This was delicious! I made a few changes... I used freshly whipped cream instead of Cool Whip, and I used reduced fat cream cheese. The torte didn't look as perfect as the picture, and I think next time I will make it as a trifle. Very tasty!!