Cherries in the Snow

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My no-bake Cherries in the Snow is a delicious layered dessert with angel food cake, cherry pie filling, and whipped cream is easy to make and always a crowd-pleaser. Perfect for any occasion

Prep Time20

Chill Time2

Total Time2 20

Course: Dessert

Cuisine: American

Keyword: Cherries in the Snow

Servings: servings

Calories: 353kcal

Author: Alicia

Ingredients

14 ounces pre-made angel food cake store-bought is perfect
8 ounces cream cheese softened (1 block)
1 cup confectioner’s sugar
½ cup whole milk
1 teaspoon vanilla extract
12 ounces frozen whipped topping thawed (Cool Whip works great)
42 ounces cherry pie filling (2) 21-ounce cans

Instructions

Prepare the Cake:

Tear or cut the angel food cake into bite-size pieces and arrange them evenly across the bottom of a 9 x 13 baking dish.
14 ounces pre-made angel food cake

Make the Cream Layer:

In a large bowl, beat the softened cream cheese and confectioner’s sugar together until smooth and creamy.
8 ounces cream cheese, 1 cup confectioner’s sugar
Pour in the milk and vanilla extract, mixing until fully combined and silky.
½ cup whole milk, 1 teaspoon vanilla extract
Gently fold in the whipped topping until light and fluffy. The mixture should be thick but spreadable.
12 ounces frozen whipped topping

Assemble the Layers:

Spread the cream cheese mixture evenly over the angel food cake layer, making sure to cover all the pieces.
Spoon the cherry pie filling evenly over the cream layer, spreading gently to avoid mixing the layers.
42 ounces cherry pie filling

Chill and Serve:

Cover the dish and refrigerate for at least 2 hours, or overnight, before serving. This helps the dessert set and keeps the cake from getting soggy.

Notes

Some people mix the angel food cake into the cream cheese mixture so that is definitely an option. I find this works when you are serving immediately. My layering technique is used to keep the integrity of the angel food cake so it doesn’t get as soggy.

Nutrition