Irresistible Cherries in the Snow

This snow-topped cherry treat brings me back to my younger days with layers of airy cream, fluffy cake, and vibrant cherries. The eye-catching contrast between the red fruit and white topping makes for a wow-worthy dish that'll have everyone thinking you spent hours in the kitchen, when it's actually super easy to throw together.

I first ran into this dish at a backyard party where it vanished quicker than anything else on the table. Once I got my hands on the instructions, it became what I make whenever I need something impressive without any warning since it seems way harder to make than it really is.

What You'll Need

• Angel food cake: its feathery, light feel works as the perfect foundation without making the final product too filling
• Cream cheese: adds a lovely thick creaminess and slight tang that cuts through the sweetness
• Powdered sugar: blends smoothly into the mixture with no sandy texture
• Cool Whip: gives you that cloud-like softness that stays nice for several days
• Cherry pie filling: brings a pop of flavor and that pretty red against white look
• Milk: helps thin out the cream cheese just right so it mixes well with everything else

How To Make It

Mix up your cream:

Whip softened cream cheese with powdered sugar until it's totally smooth and light. You'll need about 2 minutes with your mixer. Make sure there are zero lumps before you move on.

Add liquid:

Pour in milk bit by bit, mixing after each pour. This slow approach keeps lumps away. Don't worry if it looks too runny now – it'll firm up soon.

Add the fluff:

Carefully fold Cool Whip in using a rubber spatula. Go easy here – down and up, not round and round. This keeps all the air inside for that dreamy cloud texture everyone loves.

Mix in cake pieces:

Break your angel food cake into small chunks about an inch big. Fold these into your cream mix until they're spread out evenly. Don't overdo it or your cake will turn to mush.

Build your dessert:

Smooth the cake mixture across your glass dish. Use a spoon to flatten the top nicely. Then drop spoonfuls of cherry filling all over, making sure it covers everything white underneath.

Let it rest:

Wrap it up and stick it in the fridge for at least 2 hours. This waiting time lets all the flavors come together and helps it set up so you can cut neat slices.

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My grandma always told me to buy the good cherry pie filling for this treat. She said cheaper kinds had too much jelly and not enough fruit. After trying both in my kitchen, I've gotta say she was right – those extra cherries really do make the whole thing look and taste way better.

Prep It Early

This sweet treat actually gets better after sitting in the fridge awhile. All the flavors start mixing together as it chills, so it's perfect to make ahead. You can fix it a full day before you need it without any problems. It stays firm thanks to the cake chunks and sturdy whipped topping.

Swap Your Ingredients

Want something lighter? Try low-fat cream cheese and fat-free Cool Whip. You'll barely notice any taste difference but you'll cut down on calories. If you don't like store-bought whipped topping, you can use 3 cups of homemade whipped cream with a teaspoon of gelatin mixed in to help it keep its shape.

Change With The Seasons

Cherry topping is the classic choice, but you can switch things up throughout the year. In hot months, try fresh cut strawberries with strawberry glaze drizzled over. When leaves start falling, go for apple pie filling with a bit of cinnamon sprinkled on top. During Christmas time, try using cranberry sauce for a festive red color that looks amazing on your holiday table.

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Recipe FAQs

→ What’s the best way to keep Snowy Cherry Delight fresh?

Pop it into a sealed container and refrigerate. It'll stay good for about 4 days, so keep it cold until you're ready to serve.

→ Can fresh cherries replace the canned kind?

For sure! Cook fresh cherries in a little sugar syrup for extra sweetness, or skip that step for a bright, fresh flavor.

→ Is it okay to make this dessert early?

Go for it! Make it the night before and let it chill in the fridge so the flavors really pop.

→ What if I don't have Cool Whip?

No problem! Whip up heavy cream and sweeten it with powdered sugar for an easy replacement.

→ Can I swap out the angel cake for something else?

You can! Try using sponge or pound cake. The flavor and texture will be a bit different, but still delicious.