Cherries in the Snow

Close-up of a metal spoon lifting a serving of Cherries in the Snow showing glossy cherry pie filling over a fluffy white cake mixture.

Cherries in the Snow layers tender angel food cake pieces into a lightly sweetened cream cheese base, finished with glossy cherry pie filling. Assembled in a 9x13-inch dish, this no-bake chilled dessert sets up quickly in the refrigerator.

Why This Method Works

Beating room-temperature cream cheese with powdered sugar and milk creates a silky, lump-free emulsion before adding aerated whipped topping. Gently folding the thawed Cool Whip and bite-sized cake pieces keeps the base light rather than dense. Spreading the mixture flat before spooning the cherry topping allows the fruit to cover the dessert from edge to edge.

Key Ingredients & Texture Cues

Room-temperature cream cheese and milk form the stable, creamy foundation that coats every piece of cake. Thawed Cool Whip adds airy lift when folded in carefully without overmixing. You can use either store-bought or homemade baked angel food cake, cutting or tearing it into bite-sized cubes so it suspends evenly beneath the fruit.

Cook's Notes for Success

Give the dish at least one full hour of chilling time before slicing or spooning. This cold resting period allows the cream mixture to firm up, ensuring clean, supported portions that keep the cherry layer intact as you serve.

A 9x13-inch glass baking dish of Cherries in the Snow with a corner portion scooped out, resting on a blue-checked cloth.

Cherries in the Snow — Recipe

Ingredients

  • 1 (8 oz) package cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1/2 cup milk
  • 1 (12 oz) Cool Whip, thawed
  • 1 baked angel food cake, store-bought or homemade
  • 2 (21 oz) cans cherry pie filling

Instructions

  1. Add cream cheese and powdered sugar to a large bowl and mix until well combined. Add milk and mix until fully incorporated and smooth. Fold in the cool whip until just combined, do not overmix.
  2. Tear the cake into bite-sized pieces or use a knife to slice it into cubes. Fold cake pieces into the cream mixture.
  3. Transfer mixture to a 9x13-inch dish and spread into an even layer.
  4. Spoon the cherry pie filling evenly over the top and use a spatula to spread to the edges.
  5. Chill for a minimum of 1 hour before serving.

Recipe notes

  • Serves 10-12
  • Prep 15m
  • Inactive 1h

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