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Blueberry Angel Torte

Total Time

Prep/Total Time: 20 min.


12-16 servings

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


  • 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


  1. 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.

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