About 2/3 of a large 10 inch angelfood cake
1 (8 oz.) cream cheese
1/2 c. confectioners' sugar
1 (8 oz.) Cool Whip
1 can (21 oz.) blueberry pie filling

Use glass baking dish (9x13 inch) tear 2/3 angelfood cake into bite size chunks and place in dish. Blend together the cream cheese and confectioners sugar. Add Cool Whip and spread this mixture over cake pieces, gently pushing it down between them. Spoon blueberry pie filling over top. Cover with Saran Wrap and refrigerate overnight.