Sunday, July 9, 2017
Yummy Angel Cake
Yummy Angel Cake 1 angel food cake 1 (8 ounce) packages soft cream cheese 1 cup powdered sugar 1 (8 ounce) cartons frozen whipped topping, thawed 2 (21 ounce) cans pie filling 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 gently mix whipped topping and cake cubes together. Spread into a 9 x 13 pan. Pour the pie filling on top. Cover and refrigerate for two hours or until set. for pie filling use either blueberry, cherry, or strawberry.