Blueberry Angel Food Cake

• 1 angel food cake, cubed
• 8 ounces light cream cheese
• 1 (8 ounce) container Cool Whip Free
• 16 ounces blueberries or 16 ounces fresh blueberries
• 2 tablespoons cornstarch
• 12 cup Splenda granular, sugar substitute

1. Combine cake cubes, cream cheese and cool whip and spread into a 9 x 11 pan.
2. In a saucepan mix the blueberries, cornstarch and splenda.
3. Cook until thickened.
4. Cool and spread over top of the cake mixture.
5. Chill.
6. Top with more Cool Whip when serving, if desired.

cake, light cream cheese, blueberries, cornstarch, splenda

Taken from www.food.com/recipe/blueberry-angel-food-cake-318504 (may not work)