Blueberry Angel Trifle

🧂 Ingredients

• 8 oz. pkg. cream cheese

  softened
• 1 cup confectioners' sugar
• 16 oz. ctn. Cool Whip

  thawed (see note below)
• 16 oz. Angel Food Cake
• 42 oz. can blueberry pie filling

  (two 21-ounce cans)
• fresh blueberries

  optional

Instructions

• 1 Cut Angel Food Cake in half horizontally; then cut each layer in half until you
  have 1 to 1 1/2 inch-wide sections.
• 2 Cut each section into one-inch cubes; set aside.
• 3 In a large mixing bowl, beat cream cheese and confectioners’ sugar until smooth.
• 4 Add 8-ounces of Cool Whip and beat again.
• 5 Stir in Angel Food Cake cubes.
• 6 Spread mixture evenly into an ungreased 9×13” glass baking dish.
• 7 Top with both cans of blueberry pie filling.
• 8 Spread additional Cool Whip on top of the blueberry pie filling leaving a
  two-to-three-inch border around the outside of the dish.
• 9 If desired, sprinkle some fresh blueberries over top.
• 10 Cover and refrigerate at least two hours before cutting into squares. 
• 11 Cut Angel Food Cake in half horizontally; then cut each layer in half until you
  have 1 to 1 1/2 inch-wide sections.
• 12 Cut each section into one-inch cubes; set aside.
• 13 In a large mixing bowl, beat cream cheese and confectioners’ sugar until smooth.
• 14 Add 8-ounces of Cool Whip and beat again.
• 15 Stir in Angel Food Cake cubes.
• 16 Spread half of the angel food cake mixture into a trifle dish.
• 17 Spoon one can of blueberry pie filling over top.
• 18 Spread remaining angel food cake mixture on top of the blueberry pie filling.
• 19 Top with remaining can of blueberry pie filling.
• 20 Spoon remaining whipped topping in center of the trifle dish leaving at least a
  two-inch border around the outside edge.
• 21 Sprinkle with blueberries and raspberries, if desired.
• 22 Refrigerate until ready to serve.

Nutrition Info