Blueberry Delight

Photo: psfreeman

Prepared angel food cake makes this impressive dessert a breeze to assemble. Plus, it can be put together ahead to there's no last-minute fuss. From Christine Halandras: Meeker, Colorado. Recipe published in Quick Cooking May/June 1998.

Yield: 14 servings
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  • 1 8-ounce package(s) cream cheese, softened
  • 1/2 cup(s) confectioners' sugar
  • 1 14-ounce can(s) sweetened condensed milk
  • 1 package(s) (3.4 ounces) instant vanilla pudding mix
  • 1 12-ounce carton(s) frozen whipped topping, thawed, divided
  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
  • 1 quart(s) fresh or frozen blueberries, thawed
  • Additional blueberries, optional


  1. • In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in milk and dry pudding mix. Fold in 1-1/2 cups of whipped topping.
  2. • Place half of the cake cubes in a 3-qt. glass bowl. Layer with half of the berries and pudding mixture. Cover with remaining cake cubes. Layer with remaining berries and pudding mixture.
  3. • Spread remaining whipped topping over top. Garnish with additional berries if desired. Store leftovers in the refrigerator. Yield: 12-14 servings.

December 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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