This is a Paula Deen recipe - so you KNOW it's good!
1 pint heavy whipping cream
1/4 cup confectioners' sugar
2 (8 oz.) containers mascarpone cheese, at room temperature
3 (3 oz.) packages lady fingers
1 (6 oz.) can frozen limeade concentrate, thawed
1 (21 oz.) can blueberry pie filling
In a large bowl, beat cream with an electric mixer at medium speed until thickened. Gradually add confectioners' sugar, beating until soft peaks form. Gently stir in cheese until combined, set aside.
Split ladyfingers in half. Line a 13x9 baking dish with ladyfingers, cut sides up. Brush ladyfingers with limeade concentrate. Spoon half of cheese mixture over ladyfingers. Top with half of blueberry pie filling. Repeat procedure with remaining ladyfingers, limeade, cheese mixture, and pie filling. Cover and chill 8 hours. Cut into squares to serve.
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