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 13×9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving.