Cherries in the Snow Cake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 ounces block style cream cheese, room temperature
02 -
¾ cup powdered sugar, sifted
03 -
⅓ cup whole milk
04 -
½ teaspoon vanilla extract
05 -
8 ounces frozen whipped topping, thawed
06 -
1 pre-baked angel food cake, torn into ¾-1 inch pieces (15-ounce, 9-inch, store-bought cake)
07 -
42 ounces cherry pie filling (two 21-ounce cans)
# Instructions:
01 -
Beat the cream cheese in a large bowl on medium-high speed with an electric mixer for 1-2 minutes or until light and fluffy with no lumps remaining.
02 -
Add the powdered sugar to the beaten cream cheese and beat again until fully incorporated.
03 -
Add the whole milk and vanilla extract to the bowl and beat on medium speed until the mixture is smooth and fluffy, scraping the sides and bottom of the bowl to ensure all ingredients are well combined.
04 -
Gently fold the thawed whipped topping into the cream cheese mixture until no white streaks remain and the whipped topping is fully incorporated.
05 -
Carefully fold the torn pieces of angel food cake into the cream cheese mixture until fully combined, being cautious not to break the pieces too much.
06 -
Spread the cream cheese mixture evenly into a 9x13 baking dish.
07 -
Spoon the cherry pie filling evenly over the cream cheese layer.
08 -
Refrigerate the dessert for a minimum of 30 minutes, up to 2 hours, or until the flavors combine and the cream cheese layer sets before serving.