- 1 angel-food cake mix or one prepared angel-food cake
- 1 8-ounce package softened low-fat cream cheese
- 1 cup powered sugar
- 1 8-ounce container low-fat frozen whipped topping, thawed
- 2 21-ounce cans of pie filling: either blueberry, cherry, or strawberry
If you are making your own angel-food cake, mix and bake according to the package directions and let it cool. Cut the cake into 1-inch cubes and set aside. Mix together the cream cheese and powdered sugar with an electric mixer. Use a large spoon to fold* the whipped topping and cake cubes into the cream-cheese-and-sugar mixture. Spread this mixture into a 9 X 13 pan. Spread the pie filling over the top. Cover and refrigerate for two hours or until set. Cut into squares before serving. Makes 18-24 servings.
*When you fold ingredients into a recipe, you put your spoon in the bottom of the bowl and gently bring the other ingredients up over the top of the ingredients you’re folding in. Do this a few times to thoroughly mix in the ingredients. This keeps delicate ingredients from being crushed in the mixing process.
Recipe by Shannon M. Huber
