1 8 oz pkg cream cheese
1 c powdered sugar
1 8 oz whipped topping
1 14 oz angel food cake, cut into 1 inch cubes
2 21 oz cans blueberry pie filling
Beat cream cheese and sugar until smooth; fold in whipped topping and cake.
Spread into ungreased 13x9 pan.
Top with blueberry filling.
Refrigerate 4 hours.
Cut into squares and serve.