Cherries in the Snow Dessert

How to make Cherries in the Snow Dessert (Step 1, 2, 3…)

Step 1: In a large mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and continue to beat until creamy and well combined.

Step 2: Add in the whole milk and vanilla extract (if using), mixing until smooth.

Step 3: Gently fold in the whipped topping until the mixture is light and fluffy.

Step 4: In a 9×13 inch baking dish, layer half of the cubed angel food cake on the bottom.

Step 5: Spoon half of the cream cheese mixture over the cake layer and spread evenly.

Step 6: Add one can of cherry pie filling over the cream layer and spread it out.

Step 7: Repeat the layers with the remaining cake cubes, cream cheese mixture, and the second can of cherry pie filling.

Step 8: Cover and refrigerate for at least 4 hours or overnight for best results. Serve chilled.

Recipe Variations and Possible Substitutions

• Fruit Swaps: Try blueberry or strawberry pie filling instead of cherry for a new flavor twist.
• Cake Base Options: Pound cake or sponge cake can be used in place of angel food cake for a denser texture.
• Homemade Whipped Cream: Replace whipped topping with homemade whipped cream (2 cups heavy cream + 1/4 cup powdered sugar, whipped).
• Lighter Version: Use reduced-fat cream cheese, skim milk, and light whipped topping.

Storage and Reheating Tips

• Refrigeration: Store covered in the refrigerator for up to 3 days.
• Freezing: Not recommended as the texture of whipped topping and cream cheese may change.
• Make Ahead: Can be made a day in advance; in fact, it’s better after chilling overnight for the flavors to meld.
• Reheating: This dessert is served cold; no reheating necessary.