Cherries in the Snow
Cherries in the Snow is a light and fluffy no-bake dessert made with layers of angel food cake, sweetened cream cheese, and cherry pie filling. Sweet, creamy, cool, and delicious!
Servings: 12 servings (approximately 1 cup each)
Calories: 206kcal
Ingredients
- 12 ounces block style cream cheese room temperature
- ¾ cup powdered sugar sifted
- ⅓ cup whole milk
- ½ teaspoon vanilla extract
- 8 ounces frozen whipped topping thawed, cool Whip brand used
- 1 pre-baked angel food cake torn into ¾-1 inch pieces, a 15 ounce, 9-inch, store bought cake was used
- 42 ounce (2 - 21 ounce) cans cherry pie filling Comstock brand used
Instructions
- Beat the cream cheese in a large bowl, on medium-high speed with an electric mixer, for 1-2 minutes or until light and fluffy with no lumps remaining.12 ounces block style cream cheese
- To the beaten cream cheese, add the powdered sugar and beat again until fully incorporated.¾ cup powdered sugar
- Add the whole milk and vanilla extract to the bowl and beat on medium speed until the cream cheese mixture is smooth and fluffy. Be sure to scrape the sides and bottom of the bowl to ensure all the ingredients are well blended.⅓ cup whole milk, ½ teaspoon vanilla extract
- Fold the thawed whipped topping into the cream cheese mixture until no white streak remains and the whipped topping is fully incorporated.8 ounces frozen whipped topping
- Very gently fold the torn pieces of angel food cake into the cream cheese mixture until completely incorporated, being careful not to break up the angel food pieces too much as you combine all the ingredients.1 pre-baked angel food cake
- Transfer the cream cheese mixture to a 9x13 baking dish and spread to an even layer.
- Spoon the cherry pie filling evenly over the cream cheese mixture.42 ounce (2 - 21 ounce) cans cherry pie filling
- Refrigerate the cherries in the snow for a minimum of 30 minutes, up to 2 hours, or until the flavors have combined and the cream cheese layer has set before scooping and serving.
Notes
Storage :
- Refrigeration: Store leftover Cherries in the Snow tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 2 days. The dessert holds its shape well and stays fresh when chilled.
- Make Ahead: You can prepare Cherries in the Snow up to 24 hours in advance. This actually enhances the flavor as the layers have time to meld together. Just keep it refrigerated until you’re ready to serve.
- Serving suggestion: Serve the dessert cold, straight from the fridge. If it’s been sitting out for a while, give it a quick chill before serving to refresh the texture.
- Shelf life tip: After about 2–3 days, the angel food cake may start to soften and lose its airy texture, so it's best enjoyed within that window for optimal taste and presentation.
- Room temperature cream cheese blends more smoothly, preventing lumps in the filling.
- Opt for a brand with whole cherries and rich flavor for both the best taste and beautiful presentation.
- Carefully fold in the whipped topping and cake cubes to keep the texture light and airy.
- Let the dessert set in the fridge for at least 30 minutes so the layers have time to hold together and the flavors combine.
- For a show-stopping presentation, skip the baking dish and layer the angel food cake dessert in a trifle dish or large glass bowl.
Nutrition
Calories: 206kcal | Carbohydrates: 43g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 7mg | Sodium: 233mg | Potassium: 214mg | Fiber: 1g | Sugar: 12g | Vitamin A: 262IU | Vitamin C: 4mg | Calcium: 139mg | Iron: 0.3mg
