Cherries in the Snow

This cherries in the snow dessert brings back childhood memories with its sweet layers of fluffy cream, angel food cake, and bright cherries. The contrast of red cherries against the white cream creates a stunning presentation that always impresses guests despite being incredibly simple to make.

I first discovered this recipe at a summer potluck where it disappeared faster than any other dessert. After getting the recipe, it became my go to emergency dessert for last minute gatherings since it looks much more complicated than it actually is.

Ingredients

• Angel food cake: the light airy texture creates the perfect base while keeping the dessert from becoming too heavy
• Cream cheese: provides richness and tangy flavor that balances the sweetness
• Powdered sugar: dissolves easily into the cream mixture without any grittiness
• Cool Whip: creates a fluffy stable texture that holds up well for days
• Cherry pie filling: adds bright flavor and color contrast for that classic snow effect
• Milk: thins the cream cheese to the perfect consistency for folding in other ingredients

Step-by-Step Instructions

Prepare the cream base:

Beat room temperature cream cheese with powdered sugar until completely smooth and fluffy. This takes about 2 minutes with an electric mixer. The texture should be light with no lumps before moving forward.

Thin the mixture:

Add milk in two stages, mixing well after each addition. The gradual addition prevents lumps from forming. The mixture will look quite loose at this stage but will firm up with the next ingredients.

Incorporate the whipped topping:

Gently fold in the Cool Whip using a rubber spatula with a light hand. Use a down and over motion rather than stirring to maintain the air in the mixture. This creates the fluffy cloud like texture that makes this dessert special.

Add the cake:

Break the angel food cake into small bite sized pieces about 1 inch in size. Fold these gently into the cream mixture until evenly distributed but be careful not to overmix or the cake will break down too much.

Assemble the layers:

Spread the cake mixture evenly into your glass baking dish. Use the back of a spoon to create a level surface. Then spoon the cherry pie filling over the top in an even layer, covering the cream mixture completely.

Chill before serving:

Cover and refrigerate for at least 2 hours before serving. This allows the flavors to meld together and the dessert to set up properly for clean slicing.

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My grandmother always insisted on using name brand Cherry pie filling for this recipe. She claimed the cheaper brands had fewer cherries and more gel. After making it both ways myself, I have to agree with her wisdom the extra cherries really do make a difference in both appearance and taste.

Make Ahead Options

This dessert actually improves with a little time in the refrigerator. The flavors meld together beautifully as it chills, making it perfect for preparing in advance. You can make it up to 24 hours before serving without any quality loss. The texture remains stable thanks to the structure provided by the angel food cake pieces and the sturdy whipped topping.

Ingredient Substitutions

For a lighter version, try using light cream cheese and fat free Cool Whip. The difference in taste is minimal but it reduces the calorie count significantly. If you prefer homemade whipped cream over Cool Whip, you can substitute 3 cups of sweetened whipped cream stabilized with 1 teaspoon of gelatin to maintain the structure.

Seasonal Variations

While cherry is the classic topping for this dessert, you can easily adapt it to other seasons. In summer, try fresh sliced strawberries mixed with strawberry glaze. For fall, apple pie filling with a sprinkle of cinnamon creates a wonderful alternative. During winter holidays, cranberry sauce provides a festive touch with a beautiful ruby color that looks stunning on holiday tables.

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Frequently Asked Questions

→ How do I store Cherries in the Snow?

Store the dessert in an airtight container in the refrigerator for up to 4 days. Keep it chilled until ready to serve.

→ Can I use fresh cherries instead of canned cherry pie filling?

Yes, you can! Substitute fresh cherries by creating a simple syrup to complement them, or use them as-is for a fresher taste.

→ Can I make it ahead of time?

Absolutely! Prepare the dessert a day in advance and refrigerate. This allows the flavors to meld together beautifully.

→ What can I use instead of Cool Whip?

You can substitute Cool Whip with homemade whipped cream by whipping heavy cream with a bit of powdered sugar until peaks form.

→ Can I replace angel food cake with another type of cake?

Yes, you can use pound cake or sponge cake as alternatives, but the texture and flavor will differ slightly.