Cherries in the Snow

Cherries in the snow is a no-bake holiday dessert made with soft cubes of angel food cake folded into a fluffy, sweet cream cheese filling, then covered with a thick layer of glossy cherry pie filling. The white layer looks like fresh snow and the bright red cherries on top look festive on any Christmas or winter table. It takes about 15 minutes to put together and serves a crowd from one 9×13 dish.

Why You’ll Like This Cherries in the Snow

This is the kind of dessert that disappears first at a holiday potluck. The cream cheese mixture is light but rich, a little tangy, and soaks just enough into the airy cake so every square is soft and creamy without turning soggy. The sweet-tart cherry topping balances the creamy layer below.

• No oven needed: perfect for busy holiday days when the oven is full.
• Make-ahead friendly: it actually tastes better after chilling overnight.
• Feeds a crowd: one pan makes 12 to 15 generous squares.
• Festive look: red and white layers that fit right in at Christmas, New Year or a winter birthday.

Ingredients for Cherries in the Snow

For the Cream Cheese Layer

• 12 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1/3 cup whole milk
• 1/2 tsp vanilla extract
• 8 oz whipped topping, thawed

For the Cake and Topping

• 1 angel food cake (store-bought or homemade), cut or torn into 1-inch cubes
• 2 cans (21 oz each) cherry pie filling

You will need a large mixing bowl, an electric mixer, a rubber spatula and a 9×13 glass baking dish. Serves 12 to 15.

Ingredient Notes

The cream cheese: Let it sit at room temperature for about an hour so it beats up completely smooth. Cold cream cheese leaves small lumps that never fully disappear once the whipped topping goes in.

The whipped topping: Thaw it in the fridge, not on the counter, so it stays thick and fluffy. Fold it in gently to keep as much air as possible.

The angel food cake: A store-bought cake saves time and works perfectly. A day-old cake is even better because it holds its shape when folded into the cream.

The cherry pie filling: Two cans give a thick, generous red layer that covers the whole pan.

How to Make Cherries in the Snow

Step by Step

1. Beat the cream cheese. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed for about 1 minute, until smooth and creamy.
2. Sweeten it. Add the powdered sugar, milk and vanilla extract. Beat on low until the sugar is mixed in, then on medium for 1 to 2 minutes, until completely smooth and slightly fluffy.
3. Fold in the whipped topping. Add the thawed whipped topping and fold it in gently with a rubber spatula until no white streaks remain.
4. Add the cake. Add the angel food cake cubes to the bowl and fold carefully until every piece is coated. If you prefer distinct layers, spread half the cream mixture in the dish, add the cake cubes, and top with the remaining cream instead.
5. Fill the dish. Transfer the mixture to a 9×13 glass baking dish. Spread it evenly into the corners and press down lightly with the spatula to fill any gaps and create a flat surface.
6. Top with cherries. Spoon both cans of cherry pie filling over the top and spread it gently in an even layer, all the way to the edges.
7. Chill. Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight, so the layers set and the flavors blend.
8. Serve. Cut into squares with a sharp knife and serve cold, using a spatula to lift each piece out of the dish.

Tips for the Best Cherries in the Snow

Soften the Cream Cheese Fully

Smooth cream cheese is the key to a silky filling. If you forgot, cube it and let it sit for 20 to 30 minutes.

Fold, Do Not Stir

Gentle folding keeps the whipped topping airy and stops the soft cake cubes from breaking down into crumbs.

Use a Glass Dish

A clear 9×13 dish shows off the snowy white layer under the red cherries.

Give It Time

Four hours is the minimum, but an overnight chill gives cleaner slices and a softer, more tender cake layer.

Wipe the Knife Between Cuts

Run your knife under hot water and wipe it dry between cuts for neat squares with sharp red and white edges.

Variations

• Blueberry snow: swap one or both cans for blueberry pie filling, or use one of each for a red and blue look.
• Strawberry version: use strawberry pie filling or fresh sliced strawberries tossed with a little sugar.
• Almond flavor: replace half the vanilla with 1/4 tsp almond extract, which pairs beautifully with cherries.
• Lemon twist: add 1 tsp finely grated lemon zest to the cream cheese mixture for a brighter flavor.
• Individual cups: layer the cake, cream and cherries in small glasses or jars for easy party servings.
• Holiday garnish: sprinkle toasted sliced almonds, white chocolate shavings or a few fresh mint leaves on top just before serving.

Storage

Refrigerator: Keep cherries in the snow covered in the refrigerator for up to 3 days. The cake softens more each day, but it stays creamy and delicious.

Freezer: Freezing is not recommended. The cream cheese layer can turn watery and the angel food cake becomes spongy once thawed.

Make-ahead: Assemble the whole dessert the day before your holiday dinner or party. Keep it covered and chilled until you are ready to slice and serve.

Frequently Asked Questions

Can I use homemade whipped cream instead of whipped topping?

Yes. Whip 2 cups of cold heavy cream with 2 tablespoons of powdered sugar to stiff peaks and fold it in the same way. It is a little less stable, so serve it within 2 days.

Why is my cream cheese layer lumpy?

The cream cheese was probably too cold. Make sure it is fully softened and beat it smooth before adding the sugar, milk and whipped topping.

Can I make cherries in the snow the night before?

Absolutely. It is one of the best desserts to make ahead, and an overnight chill helps the layers set firmly for clean squares.

Can I use a different size dish?

A 9×13 dish is ideal, but a trifle bowl works for a tall layered version, and two 8×8 dishes are handy for sharing.