Cherries in the Snow
Creamy Cherries in the Snow Home › Desserts › Creamy Cherries in the Snow Creamy Cherries in the Snow is a retro no-bake dessert made by folding torn angel food cake into a fluffy cream cheese filling, then topping it with a thick layer of cherry pie filling. It takes 15 minutes to put together,…
Creamy Cherries in the Snow Home › Desserts › Creamy Cherries in the Snow
Creamy Cherries in the Snow is a retro no-bake dessert made by folding torn angel food cake into a fluffy cream cheese filling, then topping it with a thick layer of cherry pie filling. It takes 15 minutes to put together, chills in 30 minutes, and serves 12 straight from a 9×13 pan.
It’s light, creamy and sweet-tart, and the red-on-white look makes it a natural fit for Christmas, Valentine’s Day and the Fourth of July. Below you’ll find the ingredients, step-by-step instructions, easy swaps and make-ahead tips.
What Is Cherries in the Snow?
Cherries in the Snow is a vintage American potluck dessert that’s been passed around church suppers and family cookbooks for decades. The “snow” is a cloud of sweetened cream cheese, whipped topping and angel food cake, and the “cherries” are a glossy layer of pie filling on top.
It’s similar to a cherry trifle or cherry delight, but there’s no crust and no layering by hand. Everything is folded together in one bowl, so it’s one of the fastest holiday desserts you can make. Find more easy ideas in our no-bake desserts collection.
Why You’ll Love This No-Bake Cherry Dessert
- No oven needed. Free up your oven for the roast, the ham or a tray of Christmas cookies.
- 7 ingredients. Everything comes from the grocery store, including the cake.
- Feeds a crowd. One 9×13 pan makes 12 generous servings.
- Make-ahead friendly. It tastes even better after a night in the fridge.
Cherries in the Snow Ingredients
Prep: 15 min · Chill: 30 min–2 hr · Total: 45 min · Serves: 12 · Pan: 9×13-inch dish
- 12 oz (340 g) block cream cheese, room temperature
- 3/4 cup (90 g) powdered sugar, sifted
- 1/3 cup (80 ml) whole milk
- 1/2 tsp vanilla extract
- 8 oz (226 g) frozen whipped topping, thawed
- 1 store-bought angel food cake (about 15 oz / 425 g), torn into 3/4- to 1-inch pieces
- 2 cans (21 oz / 595 g each) cherry pie filling
Ingredient notes and swaps
| Ingredient | Why it matters | Swap |
|---|---|---|
| Cream cheese | Full-fat block cream cheese gives a rich, thick filling that holds its shape | Neufchâtel for a lighter version (slightly softer set) |
| Powdered sugar | Sweetens without any grainy texture | Use 1/2 cup for a less sweet filling |
| Whole milk | Loosens the cream cheese so it folds easily | 2% milk works fine |
| Vanilla extract | Rounds out the creamy layer | Add 1/4 tsp almond extract for a cherry-almond flavor |
| Whipped topping | Makes the filling airy and keeps it stable | Homemade whipped cream (serve within 1 day) |
| Angel food cake | Light, spongy cake that soaks up the filling | Pound cake cubes or ladyfingers |
| Cherry pie filling | The bright red topping and sweet-tart flavor | Blueberry, strawberry, raspberry or mixed berry pie filling |
How to Make Cherries in the Snow
- Whip the cream cheese. Beat the softened cream cheese in a large bowl on medium-high speed for 1 to 2 minutes, until fluffy with no lumps.
- Sweeten it. Add the powdered sugar and beat until fully combined.
- Add the milk and vanilla. Beat on medium speed until smooth. Scrape the bottom and sides of the bowl so no cream cheese is left behind.
- Fold in the whipped topping. Use a spatula to gently fold it in until no white streaks remain.
- Fold in the cake. Add the torn angel food cake and fold slowly, keeping the pieces as whole as you can.
- Spread and top. Spread the mixture evenly in a 9×13-inch dish. Spoon the cherry pie filling over the top in an even layer.
- Chill. Refrigerate for at least 30 minutes and up to 2 hours, until the filling has set. Scoop and serve cold.
Tips for the Best Cherries in the Snow
- Soften the cream cheese completely. Leave it out for about 1 hour. Cold cream cheese leaves small lumps you can’t beat out later.
- Tear, don’t cut, the cake. Torn pieces have rough edges that grab the filling better than neat cubes.
- Fold gently. Overmixing deflates the whipped topping and crushes the cake into mush.
- Pick a good pie filling. Brands with whole cherries look prettier and taste less syrupy.
- Keep it cold. Like any dairy dessert, don’t leave it out longer than 2 hours. The USDA explains why in its guide to the food temperature “danger zone”.
Ways to Serve It
- Trifle bowl: Layer the cake mixture and cherry filling in a glass trifle dish for a tall, striped centerpiece.
- Individual cups: Spoon into clear 9-oz cups for parties and buffets. You’ll get about 16 cups.
- Holiday colors: Use blueberry filling on half the pan for a red, white and blue Fourth of July version.
- Extra crunch: Sprinkle toasted sliced almonds over the cherries just before serving.
How to Store Cherries in the Snow
Cover the dish tightly with plastic wrap or move leftovers to an airtight container. It keeps up to 2 days in the refrigerator, and the texture is best within the first day.
You can assemble it up to 24 hours before serving. We don’t recommend freezing it, because the cream cheese layer turns watery and the cake goes soggy when thawed.
Cherries in the Snow FAQ
Why is it called Cherries in the Snow?
The name comes from its look: bright red cherries sitting on a fluffy white layer of cream cheese and angel food cake, like cherries on fresh snow.
Can I make Cherries in the Snow the day before?
Yes. Assemble it up to 24 hours ahead and keep it covered in the fridge. The layers set firmer and the flavors blend overnight.
Can I use homemade whipped cream instead of whipped topping?
Yes. Whip 1 cup of cold heavy cream with 2 tablespoons of powdered sugar to stiff peaks. It tastes richer but is less stable, so serve the dessert within 1 day.
What can I use instead of angel food cake?
Pound cake cubes or ladyfingers work well. Pound cake makes the dessert denser and richer, while ladyfingers give it a lighter, trifle-like texture.
How long does Cherries in the Snow last?
It keeps up to 2 days covered in the refrigerator. After that, the angel food cake starts to turn soggy. It does not freeze well.
Make This Easy Holiday Dessert
Cherries in the Snow gives you a festive, crowd-pleasing dessert in 15 minutes with no baking at all. Make it the night before your gathering and it will be ready when you are. Looking for more holiday treats? Try our gingerbread spice cake or browse all our Christmas dessert recipes.
