Make this blueberry cake quickly. Use some ready-made cakes. Finished in 10 minutes! 




8 vanilla cream-filled snack cakes
1 (8-ounce) package cream cheese, softened
2 cups sifted powdered sugar
2 (8-ounce) containers frozen whipped topping, thawed
1 (21-ounce) can blueberry pie filling



1. Slice cakes in half lengthwise; place in a single layer in a 9- x 13-inch baking dish.

2. Beat cream cheese and sugar at medium speed with an electric beater until smooth, about 1 minute. Fold in 1 container of whipped topping; spread mixture over cakes. Spoon pie filling over cream cheese mixture. Spread with remaining container of whipped topping. Cover and chill at least 2 hours before serving.

Note: If you sprinkle chopped nuts on top, you will get a nice rich crunch.



Ready for Summertime!