Cherries in the Snow (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces cream cheese, room temperature
02 -
1/2 cup powdered sugar
03 -
1/2 cup 2% milk
04 -
12 ounces Cool Whip whipped topping, thawed
05 -
1 pre-baked 9-inch angel food cake
06 -
2 cans cherry pie filling (21 ounces each)
# Instructions:
01 -
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.
02 -
Gently fold in the Cool Whip until fully incorporated into the cream cheese mixture.
03 -
Break the angel food cake into small pieces and fold them into the whipped mixture until well combined.
04 -
Spoon the cake mixture into a 9x13 glass baking pan and spread it evenly.
05 -
Spread the cherry pie filling evenly on top of the cake mixture. Cover and refrigerate until ready to serve.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 4 days.
02 -
The calories shown are an estimate based on a yield of 15 servings.