Description
Cherries in the Snow is a light, creamy dessert featuring fluffy angel food cake mixed with sweetened cream cheese and Cool Whip, topped with vibrant cherry pie filling. It’s a no-bake, refreshing treat perfect for gatherings and potlucks, combining smooth textures and fruity flavors in every bite.
Ingredients
Scale
Creamy Mixture
- 8 ounces cream cheese, room temperature
- ½ cup powdered sugar
- ½ cup 2% milk, divided
- 12 ounces Cool Whip whipped topping, thawed
Base
- 1 9-inch pre-baked angel food cake
Topping
- 2 cans (21 ounces each) cherry pie filling
Instructions
- Prepare Cream Cheese Mixture: In a large bowl, use a hand mixer to whip the cream cheese and powdered sugar together until creamy. Gradually mix in ¼ cup of the 2% milk until smooth, then add the remaining ¼ cup milk and continue mixing until fully incorporated.
- Fold in Cool Whip: Gently fold the thawed Cool Whip whipped topping into the cream cheese mixture, being careful not to deflate the fluffiness.
- Add Angel Food Cake: Break the pre-baked angel food cake into small pieces and fold them gently into the whipped mixture until well combined.
- Assemble Dessert: Spoon the cake and cream mixture evenly into a 9×13-inch glass baking pan, spreading it out smoothly with a spatula.
- Add Cherry Topping and Chill: Spread the cherry pie filling evenly over the top of the cake mixture. Cover the dish with plastic wrap and refrigerate until ready to serve to allow flavors to meld and dessert to set.
Notes
- This dessert is best served chilled, so refrigerate for at least 2 hours before serving.
- Use a good-quality cherry pie filling for the best flavor and texture.
- For a lighter version, you can substitute reduced-fat cream cheese and Cool Whip lite varieties.
- Angel food cake can be broken into bite-sized pieces by hand or with a knife for easier folding.
- This no-bake dessert can be prepared a day ahead and kept covered in the refrigerator.
