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Vibrant cherries contrasting against a snowy landscape in winter

Cherries in the Snow

A delightful no-bake dessert combining creamy layers with sweet and tart cherry pie filling, perfect for any occasion.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cream Cheese Layer
  • 12 oz cream cheese, softened Make sure your cream cheese is softened for easier mixing.
  • 3/4 cup powdered sugar Adjust to taste for sweetness.
  • 1/3 cup whole milk
  • 1/2 tsp vanilla extract
  • 1 container (8 oz) whipped topping, thawed
Filling and Base
  • 2 cans (21 oz each) cherry pie filling Feel free to experiment with other pie fillings.
  • 1 prepared angel food cake, torn into bite-sized pieces You can use gluten-free angel food cake for a gluten-free option.

Method
 

Preparation
  1. In a large mixing bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
  2. Gradually add milk and vanilla extract, mixing until well combined.
  3. Gently fold in the thawed whipped topping until the mixture is light and fluffy.
  4. Arrange the angel food cake pieces evenly in the bottom of a 9x13-inch baking dish.
  5. Spread the cream cheese mixture evenly over the cake layer, smoothing the top with a spatula.
  6. Spoon the cherry pie filling over the creamy layer, spreading gently to cover the entire surface.
  7. Cover and refrigerate for at least 2–4 hours until chilled and set.
Serving
  1. Slice into squares and serve cold, straight from the refrigerator.

Notes

This dessert can last for about 3-4 days in an airtight container in the refrigerator. For variation, layer chocolate pudding for a chocolatey version, or add crushed nuts or chocolate shavings on top.