Blueberries 'n' Cream Cake
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This no-bake blueberry cake recipe will soon become one of your favorites. It's perfect for the summertime, or anytime really, 'cause it's made with easy ingredients that you can find year-round. Take this Blueberries 'n' Cream Cake to your next potluck and you'll be a star!
What You'll Need
- 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
What to Do
- Slice cakes in half lengthwise; place in a single layer in a 9- x 13-inch baking dish.
- 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.
Substitute cherry pie filling for blueberry for a different flavored dessert. And a sprinkling of chopped nuts on top gives this version a nice rich crunch.
This blueberry cake recipe is so easy and tasty! For more recipes like this one check out our collection, Bountiful Blueberries: Our Best Blueberry Dessert Recipes.
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