1 pkg. 8 oz. cream cheese (softened)
1 c. sugar
1 8 oz. carton of whipped topping
1 prepared angel food cake (cut into 1 inch cubes)
1 or 2 cans blueberry filling

In a large bowl beat cream cheese and sugar, fold into whipped topping and cake cubes. Spread evenly into ungreased 9x13 pan. Top with filling. Cover and refrigerate for at least 2 hours before cutting.