why make this recipe
Cherries in the Snow is a simple, no-bake dessert that brings a taste of summer to any table. This recipe combines creamy, sweet flavors with the tartness of cherries, creating a delightful treat that everyone will love. It’s perfect for parties, gatherings, or simply to enjoy on a cozy night at home. Plus, it’s easy to prepare and requires minimal cooking skills, making it an ideal dessert for both beginners and seasoned cooks.
how to make Cherries in the Snow
Ingredients :
- 12 ounces block style cream cheese, room temperature
- 3/4 cup powdered sugar, sifted
- 1/3 cup whole milk
- 1/2 teaspoon vanilla extract
- 8 ounces frozen whipped topping, thawed (Cool Whip brand used)
- 1 pre-baked angel food cake, torn into 3/4 to 1 inch pieces
- 42 ounces (2 x 21 ounce) cans cherry pie filling (Comstock brand used)
Directions :
- Beat the cream cheese in a large bowl with an electric mixer on medium-high speed for 1-2 minutes until light and fluffy with no lumps.
- Add the powdered sugar and beat until fully incorporated.
- Mix in the whole milk and vanilla extract and beat until smooth and fluffy, scraping the bowl as needed.
- Fold in the thawed whipped topping until fully incorporated.
- Gently fold in the torn pieces of angel food cake, being careful not to break them too much.
- Transfer the mixture to a 9×13 baking dish, spreading evenly.
- Spoon the cherry pie filling over the top.
- Refrigerate for 30 minutes to 2 hours until set before serving.
how to serve Cherries in the Snow
To serve Cherries in the Snow, cut it into squares and place on dessert plates. You can add a dollop of extra whipped topping on top for an added touch. It’s best enjoyed chilled, making it a refreshing dessert after any meal.
how to store Cherries in the Snow
Store any leftover Cherries in the Snow in the refrigerator. Cover it with plastic wrap or foil to keep it fresh. It’s best eaten within 3-4 days for the best flavor and texture.
tips to make Cherries in the Snow
- Make sure the cream cheese is at room temperature for easy mixing.
- Always sift the powdered sugar to avoid lumps in your mixture.
- If you want to add a bit of crunch, consider folding in some crushed nuts or graham cracker crumbs with the angel food cake.
- Chill the dessert for at least 30 minutes before serving for the best texture.
variation
For a different twist on the flavors, you can substitute the cherry pie filling with other fruit pie fillings, such as blueberry or peach.
FAQs
Can I use fresh cherries instead of cherry pie filling?
Yes, you can use fresh cherries. Just pit and slice them, then mix them with a little sugar to create a sweet topping.
Can I make this dessert a day ahead?
Absolutely! Cherries in the Snow can be made a day in advance and stored in the fridge. It will taste even better after chilling overnight.
What can I use instead of Cool Whip?
You can make your own whipped cream by whipping heavy cream and sugar together until soft peaks form. This can be used in place of Cool Whip.
Cherries in the Snow
Ingredients
Cream Cheese Mixture
- 12 ounces block style cream cheese, room temperature Ensure cream cheese is at room temperature for easy mixing.
- 3/4 cup powdered sugar, sifted Always sift to avoid lumps.
- 1/3 cup whole milk
- 1/2 teaspoon vanilla extract
- 8 ounces frozen whipped topping, thawed (Cool Whip brand used) Can substitute with homemade whipped cream.
Main Ingredients
- 1 pre-baked angel food cake, torn into 3/4 to 1 inch pieces
- 42 ounces cherry pie filling (2 x 21 ounce cans, Comstock brand used) Can substitute with other fruit pie fillings such as blueberry or peach.
Instructions
Preparation
- Beat the cream cheese in a large bowl with an electric mixer on medium-high speed for 1-2 minutes until light and fluffy with no lumps.
- Add the powdered sugar and beat until fully incorporated.
- Mix in the whole milk and vanilla extract and beat until smooth and fluffy, scraping the bowl as needed.
- Fold in the thawed whipped topping until fully incorporated.
- Gently fold in the torn pieces of angel food cake, being careful not to break them too much.
- Transfer the mixture to a 9×13 baking dish, spreading evenly.
- Spoon the cherry pie filling over the top.
- Refrigerate for 30 minutes to 2 hours until set before serving.
Serving
- Cut into squares and place on dessert plates. Optionally add a dollop of extra whipped topping on top.
Storage
- Store any leftovers in the refrigerator, covered with plastic wrap or foil for freshness. Best eaten within 3-4 days.