Lots of ingredients & takes at least a couple of hours overall to set in the fridge, but it's SOOOOO worth it!!

Patriotic Pudding Dessert

1 Angelfood cake (can be loaf or round)
1 lg. package vanilla pudding
2 8 oz. pkg. cream cheese, room temp.
1 Cup. vanilla ice cream, softened
1 C. milk
1 lg. pkg. strawberry jello
1 10 oz. pkg. frozen cut-up strawberries, UNthawed
2 C. water
8 oz. tub of Cool Whip, thawed
1 can blueberry pie filling

1. Break the angelfood up into bite-sized chunks, and layer them in a 13x9 pan.
2. In a mixer, beat 1 pkg. of cream cheese until smooth, and add the ice cream. Add the vanilla pudding mix & milk, continuing to mix until firm. Pour this over the angelfood cake chunks. Place pan in the fridge while you do the next step.
3. Boil 2 cups of water, stir in the jello. Stir 'til fully dissolved, and then carefully add the frozen strawberries. Cool to room temperature (adding the strawberries in their frozen state will save you several minutes). When it's cool, carefully pour this mixture over the pudding layer in the pan. Replace the pan in the refrigerator 'til the jello layer has completely firmed up.
4. In a mixer, beat the remaining package of cream cheese until smooth, and fold in the Cool Whip. Pile this onto the fully-set jello layer. Return the pan to the refrigerator for at least 30 minutes.
5. Carefully spoon the blueberry pie filling over the Cool Whip layer and it's ready to serve!

NOTE: You can sprinkle finely choppeed almonds over the Cool Whip layer before spooning on the blueberry pie filling -- this adds some unexpected crunch to the dessert.