1 (8-ounce) package softened cream cheese
1 cup confectioners' sugar
1 (8-ounce) carton thawed frozen whipped topping
1 (14-ounce) each cut into 1 inch cubes prepared angel food cake
2 (21-ounce) cans blueberry pie filling
In large mixing bowl, beat the cream cheese and sugar; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9x2 inch dish; top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares.