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Cherries in the Snow

A nostalgic no-bake layered dessert featuring angel food cake, creamy filling, and cherry topping. Perfect for gatherings and easy to prepare.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 whole premade angel food cake, cut into bite size cubes Store bought saves time.
Cream Layer Ingredients
  • 16 ounces cream cheese, softened to room temp Soften completely for smooth mixing.
  • 1 cup powdered sugar Mixes easily for a silky cream.
  • 1 teaspoon vanilla extract Classic flavor enhancer.
  • 1/4 teaspoon almond extract Optional for a bakery style cherry vibe.
  • 12 to 16 ounces whipped topping, thawed Stabilized type recommended.
Cherry Topping Ingredients
  • 2 cans cherry pie filling, or about 4 cups homemade cherry topping Canned is convenient; homemade can be made with cooked cherries.

Method
 

Preparation
  1. Cube the angel food cake and place half the cubes in the bottom of a 9x13 glass dish.
  2. In a mixing bowl, beat the cream cheese until smooth, then blend in the powdered sugar, vanilla, and almond extract if using.
  3. Gently fold in the whipped topping until the mixture is fluffy and well combined.
Layering
  1. Spread half of the cream mixture over the cake cubes.
  2. Add the remaining cake cubes, followed by spreading the rest of the cream mixture on top.
  3. Spoon the cherry pie filling over the cream and gently spread it to the edges.
Chilling
  1. Cover the dish and refrigerate for at least 2 hours to set the layers and blend the flavors.

Notes

For the cleanest slices, chill overnight and use a sharp knife between wipes for neat cuts. This dessert keeps well in the fridge for up to 3 days.