CHERRIES IN THE SNOW!
A delicious dessert featuring layers of cherry pie filling, cream cheese mixture, and angel food cake.
Equipment
- Mixing bowls Several bowls for mixing ingredients.
- 9x13 inch baking dish To assemble the dessert.
Ingredients
Cream Cheese Mixture
- 12 ounces cream cheese block style, room temperature
- 0.75 cup powdered sugar sifted
- 0.33 cup whole milk
- 0.5 teaspoon vanilla extract
Other Ingredients
- 8 ounces frozen whipped topping thawed, Cool Whip brand used
- 1 pre-baked angel food cake torn into ¾-1 inch pieces, a 15 ounce, 9-inch, store bought cake was used
- 42 ounces cherry pie filling Comstock brand used (2 - 21 ounce cans)
Instructions
- In a large bowl, beat the cream cheese (ing_1) until smooth and creamy.
- Gradually add the powdered sugar (ing_2), beating until combined.
- Stir in the milk (ing_3) and vanilla extract (ing_4) until well blended.
- Gently fold in the thawed whipped topping (ing_5).
- In a 9x13 inch baking dish, layer half of the angel food cake pieces (ing_6).
- Spread half of the cream cheese mixture over the cake, followed by half of the cherry pie filling (ing_7).
- Repeat layers with remaining cake (ing_6), cream cheese mixture, and cherry pie filling (ing_7).
- Refrigerate for at least 2 hours before serving.
Notes
This recipe can be easily doubled for a larger crowd. Consider using different types of pie filling for variations.