Cherries in the Snow
A simple, no-bake dessert that combines creamy flavors with tart cherries, perfect for any occasion.
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.
Notes
Chill the dessert for at least 30 minutes before serving for the best texture. For a crunchy texture, consider folding in some crushed nuts or graham cracker crumbs.