This Angel Dessert tastes like it literally floated down to your table on a cloud. It’s light and fluffy thanks to its creamy filling and topping, sort of like it’s means of transportation. It’s got the best sweet, tart blueberry goodness that makes it as appealing to your tastebuds as it is to your eyes. Soon you’ll feel like you’re floating after indulging in the angelic, moist cake cubes fluttering around in this goodness known as Angel Dessert. You’ll definitely hear the “hallelujah chorus” with every bite! It’s just that heavenly!
Ingredients
For the blueberry filling:
- 12 ounces fresh or frozen blueberries, plus more, to taste, for garnish
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/2 tablespoon fresh lemon juice
For the cake and the cream:
- 16 ounces light or regular cream cheese, softened to room temperature
- 2/3 cup half-and-half or evaporated milk
- 2/3 cup granulated sugar
- 1 angel food cake, cut into 1-inch cubes
For the whipped cream:
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
Directions
Step 1 –In a medium saucepan over medium heat, add the blueberries, 2 tablespoons of the sugar, the cornstarch, the water, and the lemon juice and simmer until it thickens, about 5-7 minutes.
Step 2 –Transfer the filling from the heat and let it cool to room temperature.
Step 3 –In a bowl, use an electric hand mixer to whip the cream cheese, the half-and-half, and the remaining sugar together until smooth and creamy, about 2-3 minutes.
Step 4 –Fold the angel food cake cubes into the cream mixture until they are thickly coated with a layer of cream. You may not need to use all of the cake cubes.
Step 5 –In a bowl, use an electric hand mixture to beat the heavy cream and the powdered sugar together until soft peaks form.
Step 6 –In the bottom of a trifle dish or a 9×13-inch baking dish, spread 1/2 of the angel food cake mixture.
Step 7 –Dollop the angel food cake mixture with 1/2 of the blueberry mixture and top with the whipped cream.
Step 8 –Repeat the layers starting with the angel food cake mixture and ending with the whipped cream.
Step 9 –Cover the mixture and refrigerate for at least 2 hours and up to 24 hours.
Step 10 –Sprinkle the top of the mixture with the extra blueberries and serve.
