Cherries in the Snow
A delightful dessert combining creamy texture, sweet cherry topping, and light angel food cake, perfect for any gathering.
Servings: 12 servings
Calories: 320kcal
Ingredients
Creamy Mixture
- 12 ounces cream cheese, softened Make sure the cream cheese is at room temperature.
- 3/4 cup powdered sugar, sifted Sifting helps avoid lumps.
- 1/3 cup whole milk Use full-fat for best results.
- 1/2 teaspoon vanilla extract Pure vanilla extract is recommended.
- 8 ounces whipped topping, thawed Lightly folded into the mixture.
Cake Base
- 1 pre-baked angel food cake, torn into pieces Should be around 15 ounces.
Topping
- 42 ounces cherry pie filling Using two cans (approximately 1,190 grams).
Instructions
Preparation
- In a mixing bowl, beat the cream cheese until it is completely smooth and creamy.
- Add the sifted powdered sugar and mix until fully combined.
- Pour in the whole milk and add the vanilla extract. Beat again until the mixture is silky and well mixed.
- Gently fold in the whipped topping, taking care to keep the mixture light and airy.
- Carefully fold in the torn pieces of the angel food cake without crushing them.
- Spread the creamy mixture evenly into a 9 x 13 inch dish.
- Spoon the cherry pie filling evenly over the top of the creamy mixture.
- Chill in the refrigerator for at least 30 minutes to 2 hours before serving.
Notes
For added texture, mix in some crushed graham crackers or nuts. You can make this dessert a day in advance and store it covered in the refrigerator.