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.
Carefully cut the angel food cake into three layers. Separate each layer.
Spread 1/3 the creamed cheese whipped topping over the top of the bottom layer.
Spoon some of the blueberry pie filling over the cream cheese whipped topping.
Carefully place the second layer over the first. Repeat layering with the cream cheese and blueberry pie filling.
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.
285 kcal per serving
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