Cherries in the Snow Cake

Creamy soft with pillows of angel food cake and ruby topping this Cherries in the Snow dessert has always been my go-to for a fuss-free crowd-pleaser at birthday parties or potlucks when I want something bright and nostalgic. Those bursts of tart cherries with silky layers underneath always draw requests for the recipe.

My family started calling this the holiday showstopper because even picky eaters ask for seconds. It made its way to our summer celebrations too once everyone realized how light and refreshing it feels after a big meal.

Ingredients

• Block style cream cheese at room temperature: for a smooth creamy base try to pick full-fat for best richness
• Powdered sugar: sifted so your filling turns out lump-free and gently sweet
• Whole milk: to smooth out the filling and add subtle richness always use cold milk that is fresh
• Vanilla extract: brings warmth and depth pure vanilla is worth it here
• Frozen whipped topping thawed: for an airy lift Cool Whip is classic but use any similar brand for stable fluffiness
• Pre-baked angel food cake torn into bite-sized pieces: for a light springy texture choose a fresh soft cake from the bakery section if possible
• Cherry pie filling: provides color tang and sweetness go for a high quality brand with whole fruit pieces

Step-by-Step Instructions

Beat the Cream Cheese:

Place cream cheese in a large mixing bowl and beat on medium-high with an electric mixer for about two minutes or until the cheese is completely smooth and fluffy with no lumps. Start with softened cheese so your base is silky.

Add Sugar and Beat Again:

Sprinkle in the sifted powdered sugar then beat again at medium speed making sure all of the sugar is fully mixed in and the texture stays light. Scrape sides and bottom as needed.

Incorporate Milk and Vanilla:

Pour in the cold whole milk and vanilla. Beat on medium until the mixture looks light smooth and slightly whipped. This is a good time to scrape the bowl again for even blending.

Add the Whipped Topping:

Using a spatula gently fold the thawed whipped topping into your cream cheese mixture. Fold until you see no steaks or patches of unmixed topping. This step keeps your filling cloud-like instead of dense.

Fold in Angel Food Cake:

Carefully add the torn angel food cake pieces by hand. Gently fold them in trying not to break the cubes down too much. Pieces should stay mostly whole to keep pockets of sponge in every bite.

Transfer to a Baking Dish:

Scoop the cream cheese and cake mixture into a nine by thirteen inch dish. Spread it out into an even layer with a spoon or spatula.

Add Cherry Pie Filling:

Spoon the cherry pie filling evenly over the top. Dot any extra cherries into bare spaces so each serving gets fruit.

Chill Before Serving:

Refrigerate the whole dish for at least thirty minutes or up to two hours. This sets the creamy layer and blends the flavors so every spoonful is chilled and cohesive.

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I think the magic comes from the angel food cake which soaks up the cream but never turns mushy. My favorite memory is watching a line of cousins sneak into the fridge for scoops before dessert time at family reunions.

Storage Tips

Keep leftovers tightly covered in the refrigerator. It will stay fresh and fluffy for up to three days. I do not recommend freezing because the angel food cake can change texture and become soggy after thawing.

Ingredient Substitutions

You can swap in a homemade angel food cake if desired. For a dairy free version use a plant-based whipped topping and vegan cream cheese but keep in mind the flavor will change a bit. You can experiment with blueberry or strawberry pie filling for a different twist.

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Serving Suggestions

Scoop generous portions into bowls or on dessert plates. For a fancier presentation garnish with extra fresh cherries or a dollop of whipped cream on top. This dish is lovely served after a summer meal or as a winter holiday dessert because it's light but still feels indulgent.

A Bit of History

Cherries in the Snow has been a retro potluck favorite for years especially in the Midwest and South. Its roots are most likely traced to vintage church cookbooks where cool whip and canned pie fillings were pantry staples. Its charm lies in how easily it feeds a crowd with minimal effort.

Frequently Asked Questions

→ How do I keep the cream cheese mixture smooth?

Beat the cream cheese until fluffy before adding sugar and liquids, scraping the bowl often to avoid lumps.

→ Can I use homemade whipped cream instead of frozen?

Yes, substitute with freshly whipped cream; whip until soft peaks form for a similar texture and stability.

→ What is the best way to layer the cake?

Gently fold torn angel food cake pieces into the cream mixture, taking care not to break them up too much.

→ How long should I chill before serving?

Chill in the refrigerator for at least 30 minutes and up to 2 hours to allow the layers to set and flavors to combine.

→ Can I use different fruit toppings?

Absolutely! Swap cherry filling for blueberry, strawberry, or mixed berries for a delicious twist.

→ How do I store leftovers?

Cover and refrigerate any leftovers. Enjoy within 2-3 days for best flavor and texture.