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Blueberry Angel Torte

This quick, make-ahead dessert looks high and impressive on a serving platter.—Violet Davis, Crossville, Alabama
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    12-16 servings


  • 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


  • 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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  • sewmom8
    Feb 15, 2013

    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!!