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Blueberry Angel Torte
SUBMITTED by Angela, Lincoln
1 (8 oz.) package cream cheese, softened
1 cup sugar
1 cup confectioners' sugar
1 (16 oz.) carton frozen whipped topping, thawed
1 (8 - 10 oz.) prepared round angel food cake
1 (21 oz.) can 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.
Start to create layered dessert; place bottom layer on a serving
plate; top with 1/4 of the whipped topping mixture and a 1/4 of
the pie filling. Repeat layers three times ending with the top
of the cake. Refrigerate until serving.
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