Cherries in the Snow Recipe

Cherries in the Snow with creamy layers and bright red cherry topping

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Cherries in the Snow Recipe

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 treat that’s perfect for sharing. It's one of those delicious and easy retro recipes.

Prep Time15

Setting time in Refrigerator30

Servings: servings

Calories: 285Kcal

Author: Susan Moncrieff

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)