Cherries in the Snow is a chilled 9x13 dessert of angel food cake folded into a light cream-cheese mixture and covered with two full cans of cherry pie filling. It serves 15 and records 20 minutes of preparation, no numeric cook time, and 20 minutes total. Because the angel food cake is already baked, assembly requires no oven and the finished pan simply refrigerates until serving.
Cherries in the Snow Ingredients
Main Ingredients: 8 ounces cream cheese, room temperature; 1/2 cup powdered sugar; 1/2 cup 2% milk; 12 ounces Cool Whip whipped topping, thawed; 1 pre-baked 9-inch angel food cake; 2 cans cherry pie filling (21 ounces each).
If you enjoy this recipe, you may also like Orange Creamsicle Pie.
How to Make Cherries in the Snow
- Prepare Cream Cheese Mixture: In a large bowl, use a hand mixer to whip the cream cheese and powdered sugar until creamy. Mix in 1/4 cup of milk until smooth, then add the remaining 1/4 cup milk and mix again.
- Fold in Cool Whip: Gently fold in the Cool Whip until fully incorporated into the cream cheese mixture.
- Combine Cake and Mixture: Break the angel food cake into small pieces and fold them into the whipped mixture until well combined.
- Assemble Dessert: Spoon the cake mixture into a 9x13 glass baking pan and spread it evenly.
- Add Cherry Layer: Spread the cherry pie filling evenly on top of the cake mixture. Cover and refrigerate until ready to serve.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Bring one 8-ounce cream-cheese block to room temperature and thaw 12 ounces whipped topping. In a large bowl, use a hand mixer to whip the cream cheese with one-half cup powdered sugar until creamy. Add one-quarter cup of the measured two-percent milk and mix until smooth, then add the remaining quarter cup and mix again. This two-stage milk addition helps retain a smooth base. Put down the mixer and gently fold in all 12 ounces of thawed whipped topping until completely incorporated. Break exactly one pre-baked 9-inch angel food cake into small pieces. Fold those pieces into the cream mixture until evenly coated, taking care not to crush away the cake's airy texture.
If you enjoy this recipe, you may also like Blueberry Crumble Cheesecake.
Critical Visual and Timing Cues
Cream cheese must be at room temperature or it may remain lumpy when the milk is added. First beat it with powdered sugar to a uniform cream, then divide the half cup of milk into two exact quarter-cup additions. Mix smooth after each addition rather than pouring it all at once. Folding, not vigorous beating, preserves the volume of the thawed whipped topping. Tear the angel food cake into consistently small pieces so the finished pan slices and scoops evenly. When cake pieces are folded in, every piece should carry cream without being mashed. Spread the mixture level in one 9x13 glass baking pan so the cherry layer has a flat base.
Serving and Storage
Spread exactly two 21-ounce cans' worth of cherry pie filling evenly over the entire cake mixture. Cover the pan and refrigerate until ready to serve. Divide into 15 servings, which is also the yield used for the estimated 214 calories per serving. Store leftovers airtight in the refrigerator for up to four days. Keep the dessert cold because it contains cream cheese, milk, and whipped topping. Use a wide serving utensil to lift portions with both layers intact. No extra whipped cream or fresh cherry garnish is required; the glossy canned pie filling supplies the recorded fruit topping.
Practical Kitchen Notes
The recipe has only six listed ingredients: eight ounces cream cheese, one-half cup powdered sugar, one-half cup two-percent milk, 12 ounces thawed whipped topping, one pre-baked 9-inch angel food cake, and two 21-ounce cans cherry pie filling. Preserve the two cans rather than reducing them to one. The cake is pre-baked, so there is no baking temperature or cook duration in this assembly. Dairy is the recorded allergen. The source does not mark the recipe gluten-free, and ordinary angel food cake typically contains wheat. It is vegetarian but not vegan or dairy-free.
Details Worth Preserving
Use a hand mixer only through the cream-cheese and milk stages; once whipped topping and cake enter, switch to a spatula. A clear glass pan makes the white-and-red layers visible, though the specified 9x13 size matters more than appearance. Thaw the topping before folding, but keep it cool. Cover before refrigeration so the dessert does not absorb odors. Give the pan enough refrigerator space to remain level, since tilting can pull the soft cherry topping toward one end. A clean knife or serving spatula between portions keeps the red and white layers distinct. If transporting the dessert, keep the covered pan cold and upright until it reaches the table. Do not add butter, eggs, flour, vanilla, granulated sugar, gelatin, or fresh cherries because none appears in the verified formula. The name describes the visual contrast of red cherries over the white cake mixture, not an additional powdered topping.
Recorded Recipe Tips
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The calories shown are an estimate based on a yield of 15 servings.
Conclusion
Cherries in the Snow makes 15 servings in 20 recorded minutes, plus any separately stated baking, chilling, rising, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does Cherries in the Snow make?
It makes 15 servings and serves 15.
- → How long does Cherries in the Snow take?
The recipe records 20 minutes of preparation, 0 minutes of cooking, and 20 minutes total, plus any separately stated baking, chilling, rising, resting, or cooling time.
- → Does Cherries in the Snow need to be baked?
No. It uses one pre-baked angel food cake, and the assembled 9x13 dessert is covered and refrigerated until serving.
- → How long can leftovers be refrigerated?
Store leftovers in an airtight container in the refrigerator for up to four days.