angel food cake
1 (8 ounce) packages
soft cream cheese
1 (8 ounce) cartons
frozen whipped topping, thawed
2 (21 ounce) cans
- Cut the cake into 1-inch cubes and set aside.
- Mix together the cream cheese and powdered sugar with an electric mixer.
- Use a large spoon to gently mix in the shipped topping and cake cubes.
- Spread into a 9 x 13 pan.
- Pour the pie filling on top.
- Cover and refrigerate for two hours or until set.
- for pie filling use either blueberry, cherry, or strawberry.