Snowy Cherry Delight (Printable Version)
A fluffy, cherry-topped delight with creamy layers and soft cake. Quick, no oven needed.
# Ingredients:
→ Main Ingredients
01 -
1/2 cup 2% milk
02 -
2 cans cherry pie filling (21 ounces each)
03 -
8 ounces cream cheese, softened
04 -
1 pre-baked 9-inch angel food cake
05 -
12 ounces Cool Whip whipped topping, defrosted
06 -
1/2 cup powdered sugar
# Steps:
01 -
Grab a big mixing bowl and blend the softened cream cheese with powdered sugar using a hand mixer until nice and creamy. Start by stirring in 1/4 cup of the milk until smooth, then add the second 1/4 cup and mix again.
02 -
Carefully stir the Cool Whip into the creamy base. Make sure it’s blended evenly without losing too much fluff.
03 -
Tear up the angel food cake into smaller chunks, and gently mix them into the whipped filling until everything’s combined.
04 -
Spread the combined cake mixture evenly into a 9x13 glass dish, smoothing it out as best as you can.
05 -
Evenly pour and spread the cherry pie filling over the cake mixture. Cover and let it chill in the fridge until you’re ready to dig in.
# Notes:
01 -
Pop any leftovers into a container with a lid and keep them in the fridge for up to 4 days.
02 -
Nutritional details are calculated for 15 servings and may vary.