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My cherries in the snow is one of the creamiest, most delicious no-bake desserts I make, and it tastes like a lighter cherry cheesecake. Sweet red cherries sit on top of a tangy cream cheese filling with soft pieces of angel food cake folded all through it. People always want to know what’s under all those cherries.

cheries in the snow inside casserole dish with one spatula lifted a big portion.

I make cherries in the snow for Christmas, Easter, summer barbecues and potlucks, and people love it every time because it’s sweet without feeling heavy after a big meal. Christmas is my favorite time to make it, since those bright red cherries against the white filling look so festive. There’s no baking involved, so it’s one less thing fighting for oven space on a holiday.

I don’t skimp on the cream cheese filling or the cherries. The angel food cake soaks up some of that creamy filling and still stays soft and fluffy, and the cherries cover the whole top, so you get all three layers in each serving.

OLD-FASHIONED FAVORITE

The Potluck Dessert I Grew Up On, Ready Before the Party

Cherries in the snow reminds me of the dishes you’d see at family gatherings and potlucks growing up, and bringing back simple, old-fashioned recipes like this is one of my favorite things to do.

I mix it up the night before, cover it and keep it in the fridge, so dessert is already done before the rest of the holiday cooking starts.

What Is Cherries in the Snow?

I love that the name tells you exactly what you’re getting: bright red cherries sitting on a fluffy white layer that looks like fresh snow. Underneath the cherries is angel food cake folded into a sweet cream cheese and whipped topping filling, and you scoop it out of the dish instead of slicing it.

I’d never call this a cheesecake, because there’s no crust and the cake is folded right into the filling. My cherry yum yum has a graham cracker crust and cuts into neat squares, and my no bake cherry cheesecake has a real cheesecake filling. My Strawberry Pretzel Salad is another old-fashioned layered dessert, with a salty baked pretzel crust under the cream cheese and strawberry gelatin.

If you love old-fashioned recipes like this one, I keep a whole collection of my favorite no bake desserts for every occasion.

The Gentle Fold That Keeps the Cake Whole and the Filling Fluffy

If you stir the angel food cake into the filling like a batter, the cake breaks into crumbs and the whipped topping loses its air, so the filling ends up heavy instead of light and fluffy.

I fold everything in with a big rubber spatula instead. The Cool Whip goes in first, until there are no white streaks left, then the cake, scooped up from the bottom of the bowl and turned over the top until every piece is coated.

Folding is the difference between a light, fluffy scoop and a heavy one.

Key Ingredients

Cream cheese: I use full-fat block cream cheese and let it sit out until it’s completely soft, because cold cream cheese leaves little lumps all through the filling.
Cool Whip: I’ve only made this with thawed Cool Whip, so that’s the one I can vouch for. If you’d rather use real whipped cream, my homemade whipped cream is an option.
Angel food cake: I use a store-bought angel food cake, and anything from 13 to 15 ounces works without changing how this comes out. If you bake your own, let it cool completely before you tear it into pieces.
Cherry pie filling: I always buy a good-quality cherry pie filling with plenty of whole cherries, because it makes a difference in both the flavor and how it looks on top. I use Comstock for its deep red color and all the fruit in every can. I haven’t tested other pie fillings in this one, so cherry is the one I’d stick with.

cherries in the snow with a piece missing from the dish.

How to Make Cherries in the Snow

Step 1: Beat the Cream Cheese Filling Beat the softened cream cheese until it’s light and fluffy with no lumps, then beat in the powdered sugar. Add the milk and vanilla and beat until smooth, scraping the bottom of the bowl so nothing gets left behind.

Step 2: Fold In the Cool Whip and Cake Fold in the Cool Whip, then the torn angel food cake, the way I explain above, until every piece is coated. Cherries in the Snow cake pieces folded into fluffy white filling.

Step 3: Spread, Top and Chill Spread the mixture in an even layer in the dish. Cherries in the Snow creamy cake mixture spread evenly in a glass dish.

Step 4: Top and Chill Spoon both cans of cherry pie filling over the top. Chill it for at least 30 minutes, or up to 2 hours, until the cream cheese layer has set. Cherries in the Snow covered with glossy cherry pie filling in a glass dish.

TRIED IT AND LOVED IT

Amazing dessert! Easy and delicious!

– Tina

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How I Serve It for a Crowd

I serve cherries in the snow cold, straight from the fridge, and scoop it out with a big spoon so every serving gets cherries, filling and cake. If it’s been sitting out on the table for a while, I put it back in the fridge for a little bit before anyone goes back for seconds.

For a party, it also looks great layered in a trifle dish or a big glass bowl, or spooned into clear cups so everyone gets their own. At Christmas, I set it out next to a few of my other easy Christmas desserts.

single serving of cherries in the snow on a plate.

How Long It Keeps in the Fridge

I keep cherries in the snow covered with plastic wrap in the fridge for up to 2 days. The angel food cake keeps soaking up the filling and gets softer as it sits, so it’s at its best inside that window.

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