Cherries in the Snow Recipe

Introduction

Cherries in the Snow is a delightfully creamy and fruity dessert that combines fluffy cream cheese filling with tender angel food cake and sweet cherry pie filling. It’s easy to make and perfect for gatherings or a light, refreshing treat.

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 recommended)
• 1 pre-baked angel food cake, torn into ¾-1 inch pieces (about 15 ounces, 9-inch store-bought cake)
• 42 ounces cherry pie filling (two 21-ounce cans, Comstock brand used)

Instructions

1. Step 1: Beat the cream cheese in a large bowl on medium-high speed with an electric mixer for 1-2 minutes until light, fluffy, and smooth with no lumps.
2. Step 2: Add the powdered sugar to the cream cheese and beat again until fully incorporated.
3. Step 3: Pour in the whole milk and vanilla extract, then beat on medium speed until the mixture is smooth and fluffy. Scrape the bowl sides and bottom to blend thoroughly.
4. Step 4: Gently fold the thawed whipped topping into the cream cheese mixture until no white streaks remain and the topping is fully combined.
5. Step 5: Carefully fold the torn angel food cake pieces into the cream cheese mixture, taking care not to break the cake pieces too much.
6. Step 6: Transfer the mixture to a 9×13-inch baking dish and spread it evenly.
7. Step 7: Spoon the cherry pie filling evenly over the cream cheese layer.
8. Step 8: Refrigerate for at least 30 minutes and up to 2 hours, allowing the flavors to meld and the cream cheese layer to set before serving.

Tips & Variations

• Use fresh cherries or other fruit pie fillings like blueberry or strawberry for a seasonal twist.
• For a lighter option, substitute half the cream cheese with mascarpone or use low-fat cream cheese.
• Serve with a sprinkle of toasted almonds or coconut flakes for added texture.

Storage

Store leftovers covered in the refrigerator for up to 3 days. The dessert tastes best when served chilled. If the cream cheese layer firms up too much, let it sit at room temperature for a few minutes before serving to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, you can prepare Cherries in the Snow a few hours or even a day in advance. Just keep it covered in the refrigerator to maintain freshness.

What can I use if I don’t have angel food cake?

If you don’t have angel food cake, try using sponge cake or pound cake torn into small pieces as a substitute. The texture will be slightly denser but still delicious.

Cherries in the Snow Recipe

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★★★★★

5 from 78 reviews

• Author: Olivia
• Total Time: 45 minutes
• Yield: 12 servings 1x

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Description

Cherries in the Snow is a delightful no-bake dessert featuring a creamy, fluffy cream cheese and whipped topping base layered with tender angel food cake pieces and topped with sweet cherry pie filling. This chilled treat is perfect for summer gatherings or anytime you want a light, fruity dessert without turning on the oven.

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Ingredients

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Cream Cheese Mixture

• 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)

Other

• 1 pre-baked angel food cake, torn into ¾-1 inch pieces (a 15 ounce, 9-inch, store bought cake was used)
• 42 ounces cherry pie filling, Comstock brand used (two 21-ounce cans)

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Instructions

1. Beat the cream cheese: In a large bowl, beat the cream cheese on medium-high speed with an electric mixer for 1-2 minutes until light, fluffy, and smooth with no lumps remaining.
2. Add powdered sugar: Add the sifted powdered sugar to the cream cheese and beat again until fully incorporated and creamy.
3. Incorporate milk and vanilla: Pour in the whole milk and vanilla extract, then beat on medium speed until the mixture is smooth and fluffy, scraping down the sides and bottom of the bowl as needed.
4. Fold in whipped topping: Gently fold the thawed whipped topping into the cream cheese mixture until completely blended and no white streaks remain.
5. Add angel food cake pieces: Carefully fold the torn angel food cake pieces into the cream cheese mixture, ensuring they are evenly coated without breaking them up too much.
6. Layer in baking dish: Transfer the combined mixture to a 9×13-inch baking dish and spread to an even layer.
7. Top with cherry pie filling: Spoon the cherry pie filling evenly over the cream cheese and cake mixture.
8. Chill to set: Refrigerate the assembled dessert for at least 30 minutes, up to 2 hours, to allow the flavors to meld and the cream cheese layer to set before scooping and serving.

Notes

• Use room temperature cream cheese to ensure a smooth, lump-free mixture.
• Be gentle when folding angel food cake to maintain its light, airy texture.
• Chilling time can be extended up to 2 hours for better flavor melding and a firmer texture.
• This dessert is best enjoyed within 24 hours of assembly.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Cherries in the Snow, cream cheese dessert, no-bake dessert, angel food cake dessert, cherry pie filling dessert, easy summer dessert