Introduction

Remember those special potlucks and holiday gatherings from your childhood? There was always that one dessert that everyone raved about, the one that disappeared in minutes. For me, that dessert was often something light, fruity, and oh-so-creamy. Today, I’m sharing a recipe that captures that exact magic: Cherries in the Snow! It’s ridiculously easy to whip up, and the result is a stunning, crowd-pleasing dessert that tastes like it took hours. Get ready to create some new delicious memories!

Why You’ll Love This Recipe

Fast: Seriously, you can assemble this in under 20 minutes!
Easy: No fancy techniques or complicated steps required.
Giftable: Perfect for bringing to parties, neighbor gifts, or a sweet treat for a friend.
Crowd-pleasing: From kids to grandparents, everyone adores this dessert.

Ingredients

Gathering your ingredients is the easiest part! Here’s what you’ll need:

8 ounces cream cheese, softened: Make sure this is nice and soft so it beats up smoothly.
1/2 cup powdered sugar: For just the right amount of sweetness.
1/3 cup heavy cream: This adds a lovely richness to our creamy layer.
1/2 teaspoon almond extract: This is the secret weapon! It gives a wonderful, subtle nutty flavor that pairs beautifully with cherries.
1 (8 ounce) tub whipped topping, thawed: Your favorite store-bought fluffy topping is perfect here.
1 prepared angel food cake, cut into 1/2-inch cubes: A store-bought cake makes this a true dump-and-go recipe!
2 (21 ounce) cans cherry pie filling: The star of the show! Use your favorite brand.

How to Make It

Alright, let’s get this dessert assembled! It’s as simple as layering and chilling.

Whip up the creamy goodness: In a large bowl, grab your electric mixer (or a whisk and some elbow grease!). Beat the softened cream cheese and powdered sugar together until they’re wonderfully smooth and no lumps remain.
Add the richness and flavor: Gradually add the heavy cream and that delightful almond extract to the cream cheese mixture. Beat it all until it’s well combined and looks luscious.
Fold in the fluff: Now, gently fold in the thawed whipped topping. The key here is to be gentle – you want to keep all that lovely airiness from the whipped topping. Fold until you don’t see any more white streaks of whipped topping.
Start layering: Grab a large serving dish (a trifle dish looks beautiful, but any pretty dish will do!). Spread about half of your cubed angel food cake evenly on the bottom.
Cherry time! Spoon about half of one can of the cherry pie filling over the angel food cake layer. Try to distribute it evenly.
Creamy dreams: Now, spread about half of your prepared cream cheese mixture over the cherry layer. Gently spread it out so it covers the cherries nicely.
Repeat the magic: You guessed it! Repeat those layers: the remaining angel food cake cubes, the rest of the cherry pie filling, and finally, the rest of the cream cheese mixture.
Chill out: Cover your masterpiece and pop it into the refrigerator for at least 2 hours. This chilling time is crucial for the flavors to meld and the dessert to set up perfectly.

Substitutions & Additions

While this recipe is fantastic as is, feel free to get creative! It’s your kitchen, after all!

Different Fruit: Love blueberries? Try blueberry pie filling! Strawberry or mixed berry would also be divine.
Nutty Crunch: A sprinkle of toasted slivered almonds or chopped pecans over the top before serving adds a lovely crunch.
Citrus Zest: A little bit of orange or lemon zest in the cream cheese mixture can add a brighter, more complex flavor.
More Almond Flavor: If you’re a big almond fan, you can add a tiny bit more almond extract, but be careful not to overpower it!
White Cake: If you can’t find angel food cake, a plain white cake or even pound cake, cubed and slightly dried out, can work in a pinch.

Tips for Success

A few little tricks to make your Cherries in the Snow absolutely perfect:

Softened Cream Cheese is Key: Don’t rush this step! If your cream cheese isn’t soft enough, you’ll end up with lumps in your creamy layer. You can microwave it in 10-second bursts, but watch it closely so it doesn’t melt.
Gentle Folding: When you add the whipped topping, be sure to fold it in gently. Overmixing will deflate it, and you’ll lose that airy texture.
Chill Factor: I know waiting is hard, but that 2-hour chill time really makes a difference in texture and flavor. If you can let it chill longer, even better!
Prep Ahead: You can cube the angel food cake and make the cream cheese mixture a day in advance. Store them separately in the refrigerator, then assemble just before you need to chill it.

How to Store It

Leftovers? Lucky you! This dessert keeps wonderfully.

Store any remaining Cherries in the Snow tightly covered in the refrigerator for up to 3-4 days. The cake will soften even more as it sits, which many people find even more delicious! I like to scoop it right out of the container, or if I’m feeling fancy, I’ll plate it up and maybe add a little extra whipped cream or a sprig of mint.

FAQs

Got questions? I’ve got answers!

Is this recipe truly no-bake?

Absolutely! The only “cooking” involved is the baking of the angel food cake itself, which you’ll buy pre-made. The rest is just mixing and layering!

Can I make this ahead of time for a party?

Yes! You can assemble the entire dessert and chill it for up to 24 hours ahead of time. The flavors will continue to meld, and it will still be delicious.

My cream cheese mixture is lumpy. What did I do wrong?

The most common reason is not letting the cream cheese soften enough. Make sure it’s at room temperature and easy to press with your finger. If you’ve already mixed it and it’s lumpy, try beating it a bit longer, or gently stirring in a tablespoon more of heavy cream to help smooth it out.

Cherries in the Snow

A light, fruity, and creamy no-bake dessert that's easy to whip up and perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 20

Servings 8 people

Equipment

Electric mixer
Whisk optional alternative to electric mixer
Large bowl
large serving dish trifle dish recommended

Ingredients

Main ingredients

8 ounces cream cheese softened
0.5 cup powdered sugar
0.33 cup heavy cream
0.5 teaspoon almond extract
8 ounce whipped topping thawed
1 prepared angel food cake cut into 1/2-inch cubes
2 21 ounce cans cherry pie filling

Instructions

In a large bowl, beat the softened cream cheese and powdered sugar together until wonderfully smooth and no lumps remain.
Gradually add the heavy cream and almond extract to the cream cheese mixture. Beat until well combined and luscious.
Gently fold in the thawed whipped topping until no more white streaks are visible, being careful to keep the airiness.
Spread about half of the cubed angel food cake evenly on the bottom of a large serving dish.
Spoon about half of one can of the cherry pie filling over the angel food cake layer, distributing it evenly.
Spread about half of the cream cheese mixture over the cherry layer, gently spreading to cover.
Repeat the layers: the remaining angel food cake cubes, the rest of the cherry pie filling, and finally, the rest of the cream cheese mixture.
Cover the dessert and refrigerate for at least 2 hours for the flavors to meld and the dessert to set.

Notes

Leftovers can be stored tightly covered in the refrigerator for up to 3-4 days. The cake will soften further with time, which is considered by many to be even more delicious.