Save on Pinterest

Blueberry Angel Dessert

Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. —Carol Johnson, Tyler, Texas
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    12 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
  • 2 cans (21 ounces 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 pie filling. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts
1 piece: 384 calories, 10g fat (7g saturated fat), 21mg cholesterol, 223mg sodium, 70g carbohydrate (50g sugars, 3g fiber), 3g protein.

Recommended Video


Click stars to rate
Average Rating:
  • darlyn29
    Feb 13, 2021

    The recipe is one my sister-in-law brings to family functions and it's always the first to be eaten. I agree with a previous rating that says it's better on the 2nd or 3rd day. It definitely has a lot of flavor especially when it's able to sit in the refrigerator. Would definitely recommend this recipe.

  • Alison
    May 28, 2020

    This dessert was very good. We found it was even better the 2nd or 3rd day. I made it with cherry pie filling since I couldn't find blueberry and I think it was a very good substitute. The only change I would make is a little less confectioner's sugar, maybe 3/4 of a cup, making it a little less sweet. I would definitely make this again.

  • fsunoles
    Apr 19, 2020

    Easy peasy! Had a half bar of cream cheese left from earlier this week. And one can of filling! I made half the recipe. In the refrigerator as I type. The taste test was yummy though.

  • marleen13
    Apr 18, 2020

    I have been making something very similar since the 70's. Instead of cream cheese, sugar and Cool Whip, it calls for sour cream and Instant pudding mix, plus just one can of blueberry pie filling. It always goes over well and everyone is surprised at the ingredients. I would like to try this method also.

  • Sandy
    Apr 9, 2020

    This is really easy and delicious. Everyone loved this! I made this for work. It was such a big hit, I decided to make this up and put in mason jars for kids church camp auction. I made blueberry and strawberry. They were a big success! I'm so glad I found this recipe again.

  • slocook805
    Aug 9, 2019

    I've been making a very similar dessert for many years but instead of angel food cake, which I do not like, I use white or yellow cake instead and use freshly beaten heavy cream instead of frozen whipped topping which I also do not like. The topping can be whatever pie filling you're in the mood for. The 5 stars is for the way I make it.

  • Barbara
    Jul 25, 2019

    I make this using a large carton of vanilla yogurt instead of the cream cheese, powdered sugar, and whipped topping. I think it is healthier with the yogurt. Also, using plain Greek yogurt, Stevia, and vanilla might be an even better choice. I also use cherry pie filling.

  • Sharon
    May 22, 2019

    Made this with light cream cheese, light whipped topping, and low sugar cherry pie filling. It came out great and lighten d up the fat and calories. It was a winner for me and quick and easy to make for company.

    May 21, 2019

    I made this for the first time this Easter. On half of it I put blueberry pie filling on top and the other half cherry. Everyone loved it. By the way, cherry was more popular than the blueberry. Very easy to make and I highly recommend.

  • Michelle
    May 16, 2019

    This is a very easy and delicious recipe. I've only made it with fresh strawberrys mixed in with the container of glaze you can buy at the store by the produce/fruit section.