" I enjoy good homemade food and delicious desserts and therefore I have been exchanging recipes for many years," Cheryl A. De Antonio writes. "It is not only elegant but delicious, easy to prepare and no-bake. It is always the highlight of the evening." BLUEBERRY FILLING CAKE
1 pint whipping cream
1 (8-ounce) and 1 (3-ounce) package cream cheese, softened
3/4 cup sugar
4 (3-ounce) packages ladyfingers
1 (20-ounce) can blueberry pie filling
Whip cream until stiff and set aside. Beat cream cheese with sugar until smooth. Fold whipped cream into cream cheese mixture. Open ladyfingers and stand some pieces to fill sides of 10-inch springform pan. Line bottom with layer of more ladyfingers. Add 1/3 of cream mixture. Cover with 1/2 of blueberry filling. Top with another layer of ladyfingers.
Repeat layering with another 1/3 of whipped cream mixture, remaining 1/2 of blueberry filling and remaining ladyfingers. Cover with remaining whipped cream mixture and sprinkle with chopped nuts. Makes 12 to 15 servings.
--CHERYL A. DE ANTONIO
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