BLUEBERRY ANGEL DESSERT

1 pkg (8oz) cream cheese, softened
1 cup confectioners sugar
1 carton (8oz) frozen whipped topping, thawed
1 prepared angel food cake (14oz) cut into 1 inch cubes
2 cans (21oz each) blueberry pie filling

In a 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.