Reviewed: Dec. 26, 2011

I made this into a trifle so it would look pretty in my trifle dish. I think next time I will add less milk with the cream cheese. It turned out rather soupy. I should have listened to other reviews. I added layers of lemon pudding to it as well, and thought it turned out very nice. My DH loved it. With my change you can eat the yellow snow. Thanks FRULLA!

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Reviewer:

Jamie

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Cooking Level: Expert

Home Town: Robinson, Illinois, USA

Living In: Palestine, Illinois, USA

Reviewed: Aug. 18, 2010

easy and quick. Especially if the angel food cake is made ahead of time.

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Reviewer:

jenw

Reviewed: Aug. 5, 2010

So simple and quick! I used lite and low fat of all ingredients that was possible and it was DELICIOUS! All the nurses I work with LOVED it!

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Reviewer:

robin29860

Cooking Level: Intermediate

Living In: North Augusta, South Carolina, USA

Reviewed: Aug. 4, 2010

Made this for our monthly ladies gathering. Used Lite Cool Whip, FatFree Cream Cheese, and skim milk. Turned out fabulous and everyone loved it. Very light which makes it perfect for a summer dish. I did take a reviewer's suggestion and only used the 12oz cool whip - still the topping overflowed the pan. I dumpled the pie filling in a bowl and served it separately. Will definitely make again!!

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Reviewer:

Sue

Cooking Level: Intermediate

Home Town: Coal City, Illinois, USA

Reviewed: May 2, 2010

Followed the recipe exactly. Everyone really liked it. My only negative is that the cream cheese mixture was runny due the 1 cup milk, that you couldn't spread the pie filling evenly on top. Next time, I'll either put the pie filling on the cake cubes first, or reduce the milk.

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Reviewer:

Theresa

Cooking Level: Expert

Living In: Topeka, Kansas, USA

Reviewed: Jan. 17, 2010

This was excellent the first time, but I changed it to make it my own. I only used 12 oz. cool whip and cherries instead of blueberries, then marbled the cherry and cool whip mixture, looks beautiful and is delicious.

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Reviewer:

Heather

Reviewed: Sep. 7, 2009

I decided to make this recipe because I had a can of blueberry pie filling left in the cabinet that I wanted to use. It ended up being a very good & light dessert. I only used 12 oz of cool whip as others had suggested and I cut the milk to 1/2 cup because I thought a full cup would be too much. I think this recipe would be great with strawberry or cherry pie filling as well. Definitely a redo.

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Reviewer:

RAISIN1

Cooking Level: Expert

Reviewed: May 19, 2009

This is the first dessert to go at every church function!

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Reviewer:

Maureen

Reviewed: Apr. 8, 2009

I found it was even better to mix the pieces of angel food cake into the rest of the mix. And in a pinch, a jar of any flavor of jam worked great in place of the blueberry filling and sugar!

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Reviewer:

wynter

Reviewed: Feb. 5, 2009

I have made this numerous times with rave reviews, gave this recipe to my sister who cooks in a camp for 15 men..she said they gobbled it up. Used fres blueberries

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