1
INGREDIENTS
1
1
1
1
1/4
1
In a large chilled mixing bowl, beat the cream cheese on medium-high speed for 2-3 minutes until the cream cheese is smooth. Add the heavy whipping cream and continue beating until the cream cheese resembles a liquid. Then increase the speed to medium-high until soft peaks form. Add the powdered sugar and whip until stiff peaks form.
2
Carefully cut the angel food cake into three layers. Separate each layer.
3
Spread 1/3 the creamed cheese whipped topping over the top of the bottom layer.
4
Spoon some of the blueberry pie filling over the cream cheese whipped topping.
5
Carefully place the second layer over the first. Repeat layering with the cream cheese and blueberry pie filling.
6
Place the top layer of the cake over the filling. Finish with a layer of whipped topping and blueberry pie filling. Cover and refrigerate for four hours.
Yield
1 slice
calories
285 kcal per serving
fat
11 grams
carbohydrates
45 grams
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