Can I make Cherries in the Snow ahead of time?

Yes. Cherries in the Snow is an excellent make-ahead dessert because chilling actually improves its texture and flavor. Assemble the complete dessert, cover it tightly, and refrigerate it for at least 4 hours or overnight. This gives the angel food cake time to absorb some of the creamy filling and cherry juices without losing its structure.

Can I use homemade whipped cream instead of Cool Whip?

You can use stabilized homemade whipped cream, although the finished dessert may be softer. Cool Whip provides extra stability, which is especially helpful when Cherries in the Snow needs to sit overnight. If using homemade whipped cream, whip it until firm peaks form and fold it gently into the cream cheese mixture to preserve its airy texture.

What other pie fillings work in Cherries in the Snow?

Cherry pie filling creates the classic flavor and beautiful red-and-white appearance, but blueberry, strawberry, raspberry, or peach pie filling can also work. You can even divide the dessert and use two different fruit fillings for extra variety. Keep the angel food cake and creamy filling unchanged for the same light, trifle-like texture.

Easy Cherries in the Snow: Creamy No-Bake Dessert

Name: Cherries in the Snow
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 pre-baked 9-inch angel food cake; 8 ounces cream cheese, softened; 1/2 cup powdered sugar; 1/2 cup milk; 1 teaspoon vanilla extract; 12 ounces Cool Whip, thawed; 1 (21-ounce) can cherry pie filling

Description

Cherries in the Snow is an easy no-bake dessert made with fluffy angel food cake, a smooth cream cheese and whipped topping mixture, and sweet-tart cherry pie filling. This creamy layered dessert is ideal for holidays, potlucks, summer gatherings, and make-ahead entertaining.

Ingredients

Scale

1 pre-baked 9-inch angel food cake
8 ounces cream cheese, softened
1/2 cup powdered sugar
1/2 cup milk
1 teaspoon vanilla extract
12 ounces Cool Whip, thawed
1 (21-ounce) can cherry pie filling

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Instructions

Cut the angel food cake into approximately 1-inch cubes and set aside.
Place the softened cream cheese in a large mixing bowl and beat until completely smooth and creamy.
Gradually mix in the powdered sugar, milk, and vanilla extract until the filling is smooth and well combined.
Gently fold the thawed Cool Whip into the cream cheese mixture until just incorporated. Avoid overmixing so the filling stays light and fluffy.
Arrange half of the angel food cake cubes in an even layer in the bottom of a trifle dish or 9×13-inch serving dish.
Spread half of the cream cheese mixture evenly over the cake cubes.
Spoon half of the cherry pie filling over the creamy layer and distribute the cherries evenly.
Repeat the layers with the remaining angel food cake, cream cheese mixture, and cherry pie filling.
Cover the dish and refrigerate for at least 4 hours or overnight to allow the layers to set and the flavors to meld.
Serve chilled, scooping deeply enough to include cake, creamy filling, and cherries in each portion.

Notes

Soften the cream cheese at room temperature for 30 to 60 minutes before mixing to help prevent lumps.
Cut the angel food cake into evenly sized pieces for consistent layers and texture.
Fold the Cool Whip into the cream cheese mixture gently to maintain a light and fluffy filling.
Chill Cherries in the Snow for at least 4 hours before serving; overnight chilling also works well.
The dessert can be assembled up to 24 hours in advance and stored covered in the refrigerator.
Store leftovers tightly covered in the refrigerator for up to 3 days.
Blueberry, strawberry, raspberry, or peach pie filling can be substituted for the cherry pie filling.
Optional garnishes include fresh cherries, whipped cream, or chocolate shavings.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1/12 of recipe
Calories: 300
Sugar: 40 g
Sodium: 244 mg
Fat: 11 g
Saturated Fat: 7 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 47 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 21 mg