Can I use homemade whipped cream instead of Cool Whip?

Yes! Just make sure to beat it to soft peaks and don’t overwhip. Use about 3 cups of homemade whipped cream to replace one 8-ounce tub of Cool Whip.

How far in advance can I make it?

You can make this dessert up to 24 hours ahead . In fact, the flavor improves as it sits. Just keep it refrigerated and covered until ready to serve.

Can I freeze Cherries in the Snow?

Freezing isn’t recommended. The whipped topping and cream cheese layer may separate and become watery upon thawing. For best texture, enjoy within 2–3 days fresh from the fridge.

What other fruit fillings work well?

Try blueberry , raspberry , strawberry , peach , or even mixed berry pie fillings. The base is neutral, so it pairs well with almost any fruit topping.

Can I use pound cake instead of angel food cake?

You can! Pound cake makes the dessert a little denser and richer. Just ensure it’s cut into small, even cubes and folded in gently.

Cherries in the Snow – Best No-Bake Dessert You’ll Ever Make

Name: Cherries in the Snow
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 12 oz cream cheese, room temperature; 3/4 cup powdered sugar, sifted; 1/3 cup whole milk; 1/2 tsp vanilla extract; 8 oz frozen whipped topping, thawed; 1 pre-baked angel food cake, torn into 3/4 to 1-inch pieces; 2 cans (21 oz each) cherry pie filling

Cherries in the Snow

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cherries in the Snow is a light, no-bake dessert made with layers of fluffy angel food cake, sweetened cream cheese, whipped topping, and cherry pie filling. It’s quick, creamy, and perfect for holidays or gatherings.

Author: Catherine
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes
Yield: 12 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

12 oz cream cheese, room temperature
3/4 cup powdered sugar, sifted
1/3 cup whole milk
1/2 tsp vanilla extract
8 oz frozen whipped topping, thawed
1 pre-baked angel food cake, torn into 3/4 to 1-inch pieces
2 cans (21 oz each) cherry pie filling

Cook Mode Prevent your screen from going dark

Instructions

Beat the cream cheese in a large bowl using an electric mixer on medium-high speed until smooth and fluffy.
Add powdered sugar and beat again until fully combined.
Mix in milk and vanilla extract until the mixture is smooth and fluffy.
Gently fold in the whipped topping until fully incorporated.
Fold in the torn angel food cake pieces carefully to retain the fluffiness.
Spread the cream mixture evenly in a 9×13 inch baking dish.
Spoon the cherry pie filling evenly over the top.
Refrigerate for at least 30 minutes to 2 hours before serving.

Notes

Use room temperature cream cheese to prevent lumps.
Homemade whipped cream can be used instead of Cool Whip.
For a holiday presentation, layer in a trifle dish or clear cups.
Store leftovers in an airtight container in the fridge for up to 2 days.
Can be made up to 24 hours in advance.

Find it online: https://recipeshots.com/cherries-in-the-snow-recipe/