Cherries in the Snow

5 from 8 votes

My cherries in the snow folds soft angel food cake into a tangy, fluffy cream cheese filling under two cans of cherry pie filling, with no oven needed.

Prep Time15

Chill time30

Total Time45

Course: Dessert

Cuisine: American

Servings: servings (approximately 1 cup each)

Calories: 206kcal

Author: Jennifer Fishkind

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

Tips:

Let the cream cheese soften completely before you start, so the filling comes out smooth with no lumps.
Fold the whipped topping and cake in gently instead of stirring, so the filling stays fluffy and the cake pieces stay whole.
A store-bought angel food cake anywhere from 13 to 15 ounces works. If you bake your own, let it cool completely first.
Buy a good-quality cherry pie filling with plenty of whole cherries for the best flavor and the prettiest top.

Storage:

Cover the dish with plastic wrap and keep it in the refrigerator for up to 2 days. The angel food cake softens as it sits, so it's best inside that window. It makes a great make-ahead dessert the night before a party.

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