Step 1

In a large chilled mixing bowl, beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth.

Step 2

Slowly add the heavy whipping cream and continue beating until the cream cheese resembles a liquid. Then increase the speed to medium-high until soft peaks form.

Step 3

Add the powdered sugar. Whip for about 1 more minute until stiff peaks form.

Step 4

Carefully cut the angel food cake into three layers. Separate each layer.

Step 5

Spread 1/3 the whipped topping over the top of the bottom layer. Spoon some of the blueberry pie mixture over the whipped topping.

Step 6

Carefully place the second layer over the first. Repeat layering with the cream cheese and blueberry pie filling.

Step 7

Place the top layer of the cake over the filling. Finish with a layer of whipped topping and blueberry pie filling.

Step 8

Cover and refrigerate for four hours.