Cherries in the Snow is a classic no-bake dessert that combines soft pieces of angel food cake with a rich and creamy cream cheese filling, all topped with sweet cherry pie filling. I love making this easy dessert because it comes together in just a few minutes, making it perfect for holidays, potlucks, family gatherings, or whenever I want a refreshing sweet treat without turning on the oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 ounces cream cheese, room temperature
¾ cup powdered sugar, sifted
⅓ cup whole milk
½ teaspoon vanilla extract
8 ounces whipped topping, thawed
1 pre-baked angel food cake, torn into pieces
42 ounces cherry pie filling
Directions
I beat the cream cheese until it becomes smooth and fluffy.
I add the powdered sugar and continue beating until fully combined.
Then I mix in the milk and vanilla extract until the mixture is creamy and smooth.
I gently fold in the whipped topping until everything is well incorporated.
I carefully fold in the torn angel food cake pieces, making sure not to crush them.
Next I spread the mixture evenly into a 9×13-inch baking dish.
I spoon the cherry pie filling evenly over the top.
I refrigerate the dessert for at least 30 minutes before serving so it can firm up and develop its flavors.
Servings and Timing
Prep Time: 15 minutes
Chilling Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Calories: 206 kcal per serving
Variations
I like swapping the cherry pie filling for blueberry, strawberry, raspberry, or mixed berry pie filling for a different fruity twist.
Sometimes I add sliced fresh strawberries or cherries between the cake and cream layers for extra freshness.
I enjoy sprinkling toasted sliced almonds or chopped pecans on top for a little crunch.
Occasionally I use homemade whipped cream instead of frozen whipped topping for a richer flavor.
I drizzle white chocolate over the finished dessert when I want a more elegant presentation.
Storage/Reheating
I store any leftovers covered in the refrigerator for up to 3 days. Keeping it chilled helps maintain its creamy texture and fresh flavor. I do not recommend leaving it at room temperature for more than 2 hours.
I don’t reheat this dessert because it is meant to be served cold. If I want the best texture, I simply remove it from the refrigerator a few minutes before serving.
For longer storage, I can freeze individual portions for up to 1 month. I thaw them overnight in the refrigerator before enjoying them.
FAQs
Can I make Cherries in the Snow ahead of time?
Yes. I often prepare it the day before serving, and the flavors become even better after chilling overnight.
Can I use homemade whipped cream?
Yes. I can substitute stabilized homemade whipped cream for the whipped topping if I prefer a homemade version.
Can I use a different cake?
Yes. While angel food cake gives the dessert its signature light texture, I can also use sponge cake or pound cake for a slightly richer variation.
Can I use a different pie filling?
Absolutely. I enjoy experimenting with blueberry, strawberry, peach, raspberry, or even apple pie filling depending on the season.
Can I freeze this dessert?
Yes. I can freeze it for up to one month in an airtight container. I thaw it in the refrigerator before serving for the best texture.
Conclusion
I love how Cherries in the Snow delivers impressive flavor with very little effort. The combination of fluffy angel food cake, creamy filling, and sweet cherry topping creates a refreshing dessert that’s perfect for nearly any occasion. Whether I make it for a holiday celebration, a summer picnic, or a family dinner, it’s always a reliable favorite that everyone enjoys.
📖 Recipe:
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Cherries in the Snow
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Cherries in the Snow is a classic no-bake dessert featuring fluffy angel food cake folded into a creamy cream cheese filling and topped with sweet cherry pie filling. It’s an easy make-ahead treat that’s perfect for holidays, potlucks, and family gatherings.
Ingredients
12 ounces cream cheese, room temperature
¾ cup powdered sugar, sifted
⅓ cup whole milk
½ teaspoon vanilla extract
8 ounces whipped topping, thawed
1 pre-baked angel food cake, torn into pieces
42 ounces cherry pie filling
Instructions
- Beat the cream cheese until smooth and fluffy.
- Add the powdered sugar and beat until fully combined.
- Mix in the milk and vanilla extract until the mixture is creamy and smooth.
- Gently fold in the whipped topping until evenly incorporated.
- Carefully fold in the torn angel food cake pieces without crushing them.
- Spread the mixture evenly into a 9×13-inch baking dish.
- Spoon the cherry pie filling evenly over the top.
- Refrigerate for at least 30 minutes before serving to allow the dessert to firm up and the flavors to meld.
Notes
Substitute cherry pie filling with blueberry, strawberry, raspberry, peach, or mixed berry pie filling for a different flavor.
Add fresh sliced strawberries or cherries between the cake and cream mixture for extra freshness.
Sprinkle toasted sliced almonds or chopped pecans over the top for added crunch.
Use stabilized homemade whipped cream instead of frozen whipped topping if desired.
Store covered in the refrigerator for up to 3 days.
Freeze individual portions for up to 1 month and thaw overnight in the refrigerator before serving.
Serve chilled for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 206 kcal
- Sugar: 24 g
- Sodium: 240 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
