Cherries in the Snow is an old-fashioned recipe that adds a nostalgic touch to any dessert table. This simple, crowd-pleasing dish layers tender angel food cake with a silky cream cheese mixture and a bright cherry pie filling for a perfect balance of lightness and sweetness.
This classic dessert features airy angel food cake torn into bite-sized pieces, folded into a creamy blend of cream cheese, powdered sugar, milk, vanilla, and whipped topping, then finished with generous spoonfuls of cherry pie filling. It’s quick to assemble, evokes comforting memories, and works well for family dinners, potlucks, or holiday gatherings.
Why You Will Love This Recipe
- Quick and easy to make—ready in about 20 minutes of hands-on time.
- Uses a short list of accessible ingredients: angel food cake, cream cheese, whipped topping, and cherry pie filling.
- Light, creamy texture with bright cherry flavor—appeals to both kids and adults.
- Flexible: can be made ahead and topped with nuts just before serving for crunch.
Ingredients Needed
Full ingredient amounts and the complete recipe are provided in the recipe card below.
- Angel Food Cake: One pre-baked 9-inch cake (store-bought or homemade). Tear into pieces once cooled.
- Cream Cheese: 8 oz, softened to room temperature for smooth mixing.
- Powdered Sugar: 1/2 cup for a lump-free sweetener.
- Milk: 1/2 cup; whole milk yields a richer texture.
- Vanilla Extract: 1 teaspoon for flavor.
- Whipped Topping: 12 oz (store-bought) or substitute homemade whipped cream.
- Cherry Pie Filling: Two 21 oz cans for a generous topping.
- Chopped Pecans (optional): For sprinkling on top just before serving.
How To Make Cherry in The Snow Dessert
- Prepare the cake: Tear the cooled angel food cake into small, bite-sized pieces and place them in a bowl.
- Make the cream cheese mixture: In a large bowl, beat the softened cream cheese with powdered sugar, milk, and vanilla until smooth. Gently fold in the whipped topping.
- Combine: Carefully fold the cake pieces into the cream cheese mixture, coating them evenly without compressing the cake.
- Assemble: Spread the cake-and-cream mixture evenly in a 9×13-inch dish. Spoon the cherry pie filling over the top and spread to cover.
- Chill: Refrigerate for at least 30 minutes to allow the dessert to set and the flavors to meld.
- Finish (optional): Sprinkle chopped pecans on individual servings just before serving to preserve crunch.
Recipe Success Tips
- Cool cake fully: Make sure angel food cake is completely cool before tearing to keep it light and airy.
- Soften cream cheese: Room-temperature cream cheese blends more smoothly and prevents lumps.
- Fold gently: Use a light hand when combining the cake with the cream mixture to preserve texture.
- Even layers: Spread the mixture smoothly and top evenly with cherries for consistent flavor and an attractive presentation.
- Chill time: Allow adequate refrigeration so the dessert sets and is easy to slice or scoop.
- Serve chilled: This dessert tastes best cold.
Frequently Asked Questions
Yes. Whip heavy cream with a little sugar until stiff peaks form. Homemade whipped cream is delicious but may be slightly less stable over time than commercial whipped topping.
Absolutely. Prepare up to a day in advance and keep refrigerated. Add any crunchy toppings like pecans just before serving to keep them crisp.
Yes. Blueberry, strawberry, or mixed berry pie fillings are excellent substitutes and work well with the creamy base.
Store covered in the refrigerator for 3–4 days. Note that the cake may soften as it absorbs moisture from the filling over time.
Yes. Use a gluten-free angel food cake. Verify that other packaged ingredients are labeled gluten-free if needed for celiac disease or severe intolerance.
Enjoy making and sharing this Cherries in the Snow dessert. It’s an easy way to bring a retro favorite to modern gatherings. If you try it, consider rating the recipe and saving it for your next special occasion.
Cherries in the Snow Recipe
Equipment
- 9×13 inch pan
Ingredients
- 1 pre-baked 9-inch angel food cake
- 8 oz. cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup milk
- 1 tsp vanilla extract
- 12 oz. whipped topping
- 2 (21 oz.) cans cherry pie filling
- Chopped pecans for topping (optional)
Instructions
- Tear the angel food cake into small, bite-sized pieces and set aside.
- In a large bowl, beat the cream cheese, powdered sugar, milk, and vanilla together until smooth.
- Gently fold in the whipped topping.
- Fold the cake pieces into the cream mixture until evenly coated.
- Spread the mixture evenly in a 9×13-inch dish.
- Pour the cherry pie filling over the top and spread to cover.
- Refrigerate at least 30 minutes before serving to set.
- Sprinkle chopped pecans on individual servings if desired.
Notes
- You can bake an angel food cake from a mix if preferred—just cool completely before using.
Nutrition
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Calories: 412 kcal
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Carbohydrates: 69 g
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Protein: 5 g
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Fat: 13 g
Nutrition information is approximate and provided for convenience only.