Make the most of angel food cake, pie filling and whipped topping by creating this light dessert that doesn’t keep you in the kitchen for hours. It’s the perfect way to end a summer meal. You can mix things up by using other flavors of pie filling, like cherry or peach.
—Carol Johnson, Tyler, TX
Prep: 10 min. + chilling Makes: 12 servings
1 pkg. (8 oz.) cream cheese, softened
1 cup confectioners’ sugar
1 carton (8 oz.) frozen whipped topping, thawed
1 prepared angel food cake (8 to 10 oz.), cut into 1-in. cubes
2 cans (21 oz. each) blueberry pie filling
In a large bowl, beat cream cheese and confectioners’ sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with blueberry pie filling. Refrigerate, covered, at least 2 hours before serving.
1 serving: 384 cal., 10g fat (7g sat. fat), 21mg chol., 223mg sod., 70g carb. (50g sugars, 3g fiber), 3g pro.
Lemon Custard Angel Dessert: Replace cream cheese mixture with 3.4-oz. package instant lemon pudding mix beaten with 11/2 cups milk and 1 cup sour cream until thickened. Fold in the cake cubes; top with strawberry pie filling.