1 (8 oz.) pkg. cream cheese, softened
1/2 c. powdered sugar
1 (14 oz.) can Eagle Brand milk (condensed)
1 (3.4 oz.) pkg. instant vanilla pudding mix
1 (10 oz.) carton frozen whipped topping, thawed and divided (Cool Whip)
1 (10 oz.) angel food cake, cut into 1-inch cubes
1 qt. fresh or frozen blueberries*
additional blueberries (optional)

*Any fresh or frozen fruit can be used in place of blueberries.

In a mixing bowl, beat cream cheese and sugar. Add milk and pudding mix; mix well. Fold in 1 1/2 cups of Cool Whip. Place 1/2 of cake cubes in a 3-quart glass bowl. Layer with 1/2 of the berries and pudding mixture. Cover with remaining cake cubes. Layer with remaining berries and pudding mixture. Spread remaining Cool Whip over top. Garnish with additional berries if desired. Store leftovers in the refrigerator.

Yields 12 to 14 servings.