Cherries in the Snow
A delightful dessert featuring layers of creamy richness and fruity cherry topping, perfect for any occasion.
Servings: 12 servings
Calories: 230kcal
Ingredients
For the Cream Cheese Mixture
- 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 (like Cool Whip)
For the Cake Base
- 1 piece pre-baked angel food cake, torn into 3/4 to 1 inch pieces (a 15 ounce, 9 inch store-bought cake is great)
For the Topping
- 42 ounces cherry pie filling (two 21-ounce cans, such as Comstock)
Instructions
Preparation
- In a large bowl, use a mixer to beat the cream cheese on medium-high speed for 1-2 minutes until it’s light and fluffy with no lumps.
- Add the sifted powdered sugar and beat until fully incorporated.
- Pour in the whole milk and vanilla extract, then beat on medium speed until the mixture is smooth and fluffy, scraping the sides of the bowl as needed.
- Gently fold in the thawed whipped topping until everything is well combined.
- Carefully fold in the torn pieces of angel food cake, being cautious not to break them too much.
- Spoon the mixture into a 9x13 baking dish and spread it out evenly.
- Spoon the cherry pie filling lovingly over the cream cheese mixture.
- Refrigerate the dessert for at least 30 minutes to 2 hours before serving.
Serving
- Let the dessert sit at room temperature for about 10 minutes for easier cutting.
- Slice into squares and serve on individual plates.
- Add a dollop of extra whipped topping or a sprinkle of crushed nuts if desired.
Notes
Feel free to swap the cherry pie filling for any fruit filling you prefer. Use reduced-fat cream cheese and light whipped topping for a healthier option. For added texture, sprinkle crushed graham crackers or nuts on top before serving.