Cherries in the Snow
Creamy, no-bake Cherries in the Snow layers graham crust, whipped cheesecake, and cherry topping. Easy, make-ahead dessert for holidays and potlucks.
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Servings: 12 servings
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Hand mixer
- Rubber spatula
- Measuring cups and spoons
Ingredients
Ingredients
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 12 oz frozen whipped topping, thawed
- 1 prepared angel food cake, cut into 1-inch cubes store-bought is fine
- 2 cans cherry pie filling (21 oz each)
Instructions
- Lightly grease or line a 9x13-inch baking dish. Set aside.
- In a large bowl, beat the softened cream cheese and powdered sugar with a hand mixer until completely smooth and creamy, 1–2 minutes.
- Mix in the vanilla, then gently fold in the thawed whipped topping until no streaks remain.
- Spread half of the angel food cake cubes in the prepared dish. Dollop and spread half of the cream mixture over the cake, then spoon half of the cherry pie filling on top.
- Repeat the layers with the remaining cake cubes, cream mixture, and cherry pie filling.
- Cover and refrigerate for at least 2 hours to set. Slice and serve chilled.
Notes
For neat slices, chill longer (up to overnight). Swap cherry pie filling with blueberry or strawberry for variety. Store covered in the refrigerator for up to 3 days. To lighten it up, use light cream cheese and light whipped topping.
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