1 angel food cake (store bought)
1 (8 oz.) cream cheese
1 lg. tub Cool Whip
2 lg. pkgs. Jello vanilla pudding (not instant)
2 cans blueberry pie filling

Cook pudding according to instructions on package. Melt cheese into pudding as it cooks. In a large deep dish, break cake into pieces to cover bottom of dish. Pour pudding and cheese mixture over cake, then pour pie filling over pudding mixture. Cover completely with Cool Whip. Let stand overnight in refrigerator until you can cut with a knife without running.