1 lg. angel food cake
1 can blueberry pie filling
1 box whipped topping (2 env. prepared)
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese

Soften cheese, mix with sugar. Mix whipped topping and add to cheese mixture. Mix well. Pour 1/2 mixture into 9 x 13 inch pan to cover bottom. Slice cake in 1/2 inch slices or cut into cubes and place in pan on top of cheese mixture. Pour rest of cheese mixture over cake. Top with pie filling. Chill 4 hours or overnight before serving.