Light, creamy, and vibrant, Cherries in the Snow is a nostalgic holiday dessert that requires zero baking. Bite-sized pieces of fluffy angel food cake are folded into a sweet cream cheese and whipped topping mixture, then topped with a layer of ruby-red cherry pie filling.
Recipe Overview
- Prep Time: 15 minutes
- Chill Time: 4 hours (or overnight)
- Total Time: 4 hours 15 minutes
- Yield: One 9×13-inch dish (12 to 15 servings)
- Difficulty: 100% Beginner-friendly / No-Bake
Equipment Checklist
- 9×13-inch glass or ceramic baking dish
- Large mixing bowl
- Electric hand mixer or stand mixer
- Flexible silicone spatula
- Serrated bread knife and cutting board
Detailed Ingredients
- 1 Pre-Baked Angel Food Cake (approx. 10 to 12 oz): Store-bought or homemade, torn or cut into 1-inch bite-sized cubes.
- 12 oz (1 ½ blocks) Cream Cheese: Fully softened to room temperature for smooth blending.
- ¾ cup Powdered Sugar (Confectioners’ Sugar): Sifted smooth to sweeten the cream layer without grit.
- ⅓ cup Whole Milk: Loosens the cream cheese base to a light, spreadable consistency.
- ½ tsp Pure Vanilla Extract: Adds warm bakery aroma.
- 8 oz (1 tub) Whipped Topping (such as Cool Whip): Thawed in the refrigerator.
- 2 cans (21 oz each) Cherry Pie Filling: Premium cherry filling with whole cherries.
Step-by-Step Instructions
1. Prep the Angel Food Cake
Using a serrated knife or your hands, cut or tear the angel food cake into uniform 1-inch bite-sized cubes. Set aside.
2. Beat the Cream Cheese Base
In a large mixing bowl, beat the 12 oz of softened cream cheese with an electric hand mixer on medium speed for 1 to 2 minutes until smooth and creamy.
Add the ¾ cup powdered sugar, ⅓ cup whole milk, and ½ tsp vanilla extract. Beat on medium-low speed until the sugar is fully dissolved and the mixture is glossy, light, and lump-free.
3. Fold in the Whipped Topping
Add the 8 oz of thawed whipped topping to the cream cheese mixture. Use a silicone spatula to gently fold the mixture together using broad, sweeping strokes until fully incorporated and cloud-like.
4. Combine Cake and Cream
Add the cubed angel food cake pieces into the bowl with the cream mixture. Gently fold with your spatula until every piece of cake is evenly coated in the sweet cream.
5. Assemble in the Dish
Transfer the coated cake mixture into an ungreased 9×13-inch glass baking dish. Use the back of a spatula to gently press and spread the mixture into an even, level layer across the bottom.
6. Top with Cherries
Open the 2 cans of cherry pie filling. Spoon the filling evenly over the top of the white cake layer, gently spreading it from edge to edge so the cake is fully blanketed in glistening red cherries.
7. Chill and Set
Cover the dish tightly with plastic wrap or a fitted lid. Transfer to the refrigerator and chill for at least 4 hours, or ideally overnight.
(The chill time allows the cake to absorb the cream cheese custard, creating a cohesive, melt-in-your-mouth texture that scoops cleanly).
8. Scoop and Serve
Serve chilled straight from the dish using a large spoon, making sure every portion gets a generous scoop of the creamy white snow base and the glossy cherry topping.
Recipe Tips & Variations
- Room Temperature Cream Cheese is Key: Ensure the cream cheese is fully softened before beating; cold cream cheese will leave small lumps in the filling.
- Berry Swaps: Swap one or both cans of cherry filling for blueberry, strawberry, or raspberry pie filling.
- Homemade Whipped Cream Alternative: Substitute the 8 oz tub of whipped topping with 1 cup heavy whipping cream beaten with 2 tablespoons of powdered sugar to stiff peaks.
- Almond Flavor Twist: Add ¼ tsp pure almond extract to the cream cheese mixture; almond pairs naturally with cherry.
Storage Instructions
Freezing: Freezing is not recommended, as thawed angel food cake and dairy fillings can turn watery.
Refrigerator Storage: Keep covered in the refrigerator for up to 4 to 5 days.