A lite and fruity cream cheese filled cake that is easy and delicious.
Make cake mix according to the package directions for the egg white recipe.
Prepare a 9 x 13 baking pan and bake according to the package directions.
When cake has baked, allow time to cool and then refrigerate.
Make the cream cheese filling: beat the softened cream cheese with an electric mixer in a medium sized mixing bowl.
Then, add the powdered sugar and blend.
Add the heavy whipping cream and beat to combine-until well combined and thickened so you can spread it on the cake.
Spread cream cheese filling onto the chilled cake and place back in the refrigerator for about 30 minutes.
When the cake has chilled, carefully spoon the blueberry pie filling on to the cake. Distribute as evenly as possible to minimize the need to spread the filling. Carefully spread the blueberry filling to cover the cake.
Cover and refrigerate until ready to serve.
Top with Cool Whip or Reddi Wip, if desired.