This Cherries in the Snow recipe is one of those beautiful, crowd-pleasing desserts that looks like you spent hours making it - but it’s surprisingly simple. Layers of light angel food cake, a fluffy cream cheese mixture, and vibrant cherry pie filling come together for a nostalgic retro recipe treat that’s perfect for sharing.
If you love easy desserts, take a look at my Peach Dump Cake or this fun Red, White and Blue Berry Trifle. They’re just as simple and always a hit.
Why I love this recipe
It makes a big full 9 x 13 pan - perfect for parties, potlucks, or family gatherings. There’s always plenty to go around, even when everyone comes back for seconds - and they do!
The bright cherries look so pretty against the creamy layers.
It’s an easy cherry dessert that makes people say “wow” before they even take a bite.
It’s a simple, make-ahead treat that’s always a crowd favorite.
You can put it together hours before serving, so there’s no last-minute stress.
Ingredients
- 8 oz cream cheese, room temperature (full-fat gives the best texture)
- ½ cup powdered sugar (or confectioners sugar)
- ½ cup whole milk - this helps the cream layer stay light. I've also used 1% and 2% and they work fine.
- 16 oz whipped topping (two smaller containers of Cool Whip or store brand)
- 2 loaves angel food cake (Betty Crocker Angel Food Cake Mix - baked, cooled, and cut into cubes). OR, two purchased ready to use angel food cakes from the grocery store.
- 2 cans (21 oz each) cherry pie filling - I use the kind that says “extra fruit”
Instructions
Step 1
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
Step 2
Add the powdered sugar and milk, alternating about ⅓ at a time. Beat until fully combined and fluffy.
Step 3
Gently fold in the whipped topping until no streaks remain.
Step 4
Add the cubed angel food cake to the bowl and carefully fold everything together until the cake pieces are evenly coated.
Step 5
Spoon the cake and cream mixture into a 9 x 13 baking dish. Spread it out evenly.
Step 6
Top with both cans of cherry pie filling, spreading them evenly over the entire surface.
Step 7
Cover and refrigerate for at least 4 hours (or overnight) so it can set up nicely before serving. It does not firmly set.
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Storage
Refrigerates well for up to 3 days. I do not recommend freezing.
FAQs
Yes - pound cake or even a simple white cake can work if you prefer something a little denser.
You can use blueberry or strawberry pie filling, but it wouldn’t be the traditional “Cherries in the Snow.” The cherries give it that classic bright red look.
Stored covered in the fridge, it will stay fresh for about 3 days. The cake may soften more over time, but it’s still delicious. I actually like it even more the next day!
More Easy Cherry Desserts
Cherries in the Snow Recipe
Ingredients
- 16 oz oz cream cheese room temperature (full-fat gives the best texture)
- ½ cup powdered sugar
- ½ cup milk whole, 2% or 1%
- 16 oz Whipped Topping that is 2 small containers
- 2 loaves Angel Food Cake Made using Betty Crocker Angel Food Cake Mix. OR, buy 2 ready baked angel food cake rounds.
- 2 cans Cherry Pie Filling each can is 21 oz. I like the ones that say 'extra fruit'.
Instructions
- Either make angel food cake and cool prior to making this dessert, or purchase ready made. Cut or break into 1 to 1 ½ inch cubes. Set aside.
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar and milk, alternating about ⅓ at a time. Beat until fully combined and fluffy.
- Gently fold in the whipped topping.
- Add the cubed angel food cake to the bowl and carefully fold everything together until the cake pieces are evenly coated.
- Spoon the cake and cream mixture into a 9 x 13 baking dish. Spread it out evenly.
- Top with both cans of cherry pie filling, spreading them evenly over the entire surface
- Cover and refrigerate for at least 4 hours (or overnight) so it can set up before slicing. It will still be soft and fluffy, not like set squares.
Notes
Storage
Refrigerates well for up to 3 days. I do not recommend freezing.Nutrition (I am not a nutritionist. These are estimates only)
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