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  1. 12 ounces frozen blueberries
  2. 1/2 cup cold water
  3. 2 tablespoons cornstarch
  4. 2 tablespoons sugar
  5. 1 tablespoon lemon juice
  6. zest of one lemon
  7. 1 angel food cake, sliced into 1-inch cubes
  8. 2 packages light cream cheese
  9. 2/3 cup half-and-half
  10. 2/3 cup sugar
  11. 2 cups heavy whipping cream
  12. 3 tablespoons powdered sugar
  13. 1/2 teaspoon vanilla
  14. 3/4 cup graham cracker crumbs
  1. In a sauce pan over medium heat, add blueberries. Whisk cold water and cornstarch together, then pour over blueberries along with sugar, lemon juice and lemon zest. Stir and heat until thickened, then remove from the heat and allow to cool to room temperature. In a mixing bowl, combine the cream cheese with half-and-half and 2/3 cup sugar until creamy and smooth. Fold the cubed cake into the mixture until all the cubes are covered in cream and set aside. In a separate mixing bowl, add the powdered sugar and vanilla to the whipping cream and beat until stiff peaks form. To assemble, place a generous amount of the cake mixture in the bottom of the serving dish, followed by even dollops of the blueberry mixture, topped with a layer of whipped cream. Repeat the layers and top with a layer of graham cracker crumbs. Cover and chill for at least 4 hours before serving.