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Cherries in the Snow
Cherries in the Snow is a dreamy dessert with layers of angel food cake, sweetened cream cheese, fluffy whipped topping, and juicy cherries. This no-bake treat is perfect for any occasion and is sure to impress!
Prep Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 12
Calories: 356 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 pound cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping thawed
- 10 ounces angel food cake
- 42 ounces cherry pie filling 2 cans 21oz cans
Instructions
Get prepped
- Cut the angel food cake into 1-inch cubes. Soften the cream cheese and measure out the confectioner’s sugar, vanilla extract, and whipped topping. Open the cans of cherry pie filling.
Cup of Yum
Make the filling
- In a large mixing bowl, use an electric mixer to mix the cream cheese, confectioner’s sugar, and vanilla extract until smooth and creamy.
- Fold in the whipped topping until it is thoroughly combined and set the bowl aside.
Assemble
- Place the angel food cake cubes in a tightly packed single layer at the bottom of a 9x13 baking dish or pan.
- Spoon the cheesecake layer over the angel food cake and carefully spread it out evenly, pressing it into the gaps between the angel food cake pieces.
- Pour the two cans of cherry pie filling on top of the dessert and use a spoon to spread it out evenly.
- Cover the dessert with plastic wrap, and chill for at least 4 hours.
Serve
- Serve chilled.
Notes
- Soften the cream cheese. Make sure your cream cheese is fully softened to ensure a smooth and creamy filling. The cream cheese should be smooth and lump-free before you add the whipped topping.
- Refrigerate thoroughly. Allowing the dessert to chill for the full 4 hours ensures the layers set properly and the flavors meld together.
- No-Baking Tips
- For extra height or bigger servings, cut up two angel food cakes.
- Some Cherries in the Snow recipes say to mix the angel food cake in with the filling, but I found that the angel food cake got too soggy and didn’t have its signature fluffiness and bounce when it was mixed in. Separating the layers created different textures.
- An offset spatula works great for smoothing out the cheesecake layer.
Nutrition Information
Calories
356kcal
(18%)
Carbohydrates
53g
(18%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
41mg
(14%)
Sodium
271mg
(11%)
Potassium
207mg
(6%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
744IU
(15%)
Vitamin C
4mg
(4%)
Calcium
88mg
(9%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 356
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 41mg | 14% |
| Sodium | 271mg | 11% |
| Potassium | 207mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 744IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 88mg | 9% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.