Blueberry Angel Torte

1 package (8 ounces) cream cheese, softened
1 cup sugar
1 cup confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed
1 prepared angel food cake (16 ounces and 8 inches in diameter)
1 can (21 ounces) blueberry pie filling

In a large mixing bowl, beat the cream cheese and sugars until smooth; fold in whipped topping. Split cake into four horizontal layers.

Place bottom layer on a serving plate; top with a fourth of the whipped topping mixture and a fourth of the pie filling. Repeat layers three times. Refrigerate until serving. Makes 12-16 servings.