Blueberry Angel Food Cake
Ingredients
8
servings
- 1 (21 oz) can blueberry pie filling
- 1 prepared angel food cake
- 1 (8 oz) tub of Cool Whip
- 1 cup chopped pecans
- 1 (12 oz) can evaporated milk
- 1 cup sugar
- 1 (8 oz) package Philadelphia cream cheese
Step-by-Step Instructions
- Tear up angel food cake into bite-sized pieces and place in a 13x9 inch cake pan.
- In a medium bowl, mix together sugar, cream cheese, and evaporated milk until smooth and well combined.
- Pour the cream cheese mixture evenly over the cake pieces, allowing it to soak in.
- Pour and spread the blueberry pie filling on top of the cream cheese layer.
- Sprinkle pecans evenly over the blueberries.
- Top with the Cool Whip, spreading to cover.
- Chill in refrigerator for at least 2 hours before serving to allow flavors to meld.
Common Problems and Solutions
Q: Can I use fresh blueberries instead of canned pie filling?
A: Fresh blueberries won't work as well because they lack the thick, sweet syrup that holds the layers together. If you want to use fresh berries, make a quick stovetop blueberry sauce with sugar and cornstarch first.
Q: The cream cheese mixture seems thick - is that normal?
A: Yes, it should be thick but pourable. Make sure your cream cheese is at room temperature before mixing - this helps it blend smoothly with the milk and sugar without lumps.
Tips and Techniques
Let the cream cheese sit at room temperature for 30 minutes before mixing to ensure a smooth, lump-free filling. This dessert actually tastes better the next day after the flavors have had time to meld together.
Ingredient Substitutions
- Cool Whip: homemade whipped cream (1.5 cups heavy cream whipped with 3 tablespoons sugar)
- canned blueberry pie filling: cherry or strawberry pie filling
- pecans: walnuts or sliced almonds
Equipment Needed
- 13x9 inch cake pan
- medium mixing bowl
- mixing spoon or electric mixer
