Cherries in the Snow – No-Bake Dessert Delight!

Cherries in the Snow is a dreamy, no-bake dessert that layers soft angel food cake, creamy cheesecake filling, and sweet cherry pie topping into one light and luscious treat. It’s a beautiful, crowd-pleasing dish that’s perfect for holidays, potlucks, or any time I want something sweet without turning on the oven.

Why You’ll Love This Recipe

I love how quick and stress-free this dessert is to put together. There’s no baking involved, and I can assemble it in a single dish or in individual cups for a fun presentation. The combination of fluffy cake, rich cream, and tart cherries makes each bite perfectly balanced. It’s also one of those nostalgic desserts that reminds me of family gatherings and easy, feel-good comfort food.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Angel food cake (store-bought or homemade, torn into pieces)

• Cream cheese (softened)

• Granulated sugar

• Whipped topping (like Cool Whip)

• Cherry pie filling

• Optional: almond extract or vanilla extract

Directions

1. I start by beating the softened cream cheese with sugar until smooth and creamy. If I want an extra flavor boost, I stir in a splash of vanilla or almond extract.

2. I gently fold in the whipped topping until fully combined and fluffy.

3. In a large trifle dish or 9×13-inch pan, I layer half of the torn angel food cake pieces at the bottom.

4. I spread half of the cream cheese mixture over the cake layer.

5. I spoon half of the cherry pie filling over the top and spread it out gently.

6. I repeat the layers with the remaining cake, cream mixture, and cherries.

7. I cover and refrigerate the dessert for at least 4 hours—or overnight—before serving, so it sets and the flavors meld together.

Servings and timing

This recipe serves 10 to 12 people. It takes about 15 minutes to assemble, plus at least 4 hours of chilling time.

Variations

Sometimes I use strawberry or blueberry pie filling instead of cherry for a different flavor. I’ve also made it with pound cake or vanilla sponge cake for a denser texture. When I want more crunch, I sprinkle crushed graham crackers or slivered almonds between the layers or on top.

storage/reheating

I store this dessert covered in the fridge for up to 3 days. It stays soft and creamy, and the flavors continue to deepen as it sits. Since it’s a chilled, no-bake dessert, there’s no reheating needed—just scoop and serve straight from the fridge.

FAQs

Can I make this dessert ahead of time?

Yes, and I actually prefer to make it the night before. It tastes even better after chilling overnight.

What kind of cake should I use?

Angel food cake is light and airy, which makes it perfect for this recipe. I usually grab a store-bought one to save time.

Can I use homemade whipped cream?

Absolutely. I’ve used homemade whipped cream in place of Cool Whip, and it works great—just make sure it’s whipped to stiff peaks.

Is there a way to make it lighter?

I sometimes use light cream cheese and sugar-free whipped topping or pie filling to make a lighter version.

Can I serve this in individual cups?

Yes, it looks beautiful served in parfait cups or mason jars. It’s great for portion control and easy serving at parties.

Conclusion

Cherries in the Snow is one of those easy, no-bake desserts I love turning to when I need something beautiful, delicious, and fast. The layers of creamy filling, fluffy cake, and sweet cherry topping are always a hit, and I love that it only takes a few ingredients to make. Whether I’m feeding a crowd or just satisfying a sweet craving, this dessert always brings a little extra joy to the table.

Cherries in the Snow – No-Bake Dessert Delight!

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes
• Yield: 10–12 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

Cherries in the Snow is a no-bake layered dessert featuring fluffy angel food cake, creamy cheesecake filling, and sweet cherry pie topping—perfect for holidays, potlucks, or quick comfort-food cravings.

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Ingredients

• 1 angel food cake (store-bought or homemade), torn into pieces
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 (8 oz) tub whipped topping (like Cool Whip), thawed
• 1 (21 oz) can cherry pie filling
• Optional: 1/2 teaspoon vanilla or almond extract

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Instructions

1. In a mixing bowl, beat softened cream cheese and sugar until smooth. Stir in vanilla or almond extract if using.
2. Fold in the whipped topping until the mixture is fluffy and combined.
3. In a trifle dish or 9×13-inch pan, layer half of the angel food cake pieces.
4. Spread half of the cream cheese mixture over the cake layer.
5. Spoon and gently spread half of the cherry pie filling on top.
6. Repeat the layers with the remaining cake, cream mixture, and cherry pie filling.
7. Cover and refrigerate for at least 4 hours, or overnight, before serving.

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Notes

• Substitute cherry pie filling with strawberry or blueberry for variety.
• Try pound cake or sponge cake for a denser version.
• Top with crushed graham crackers or slivered almonds for added texture.
• Use homemade whipped cream if preferred—just whip to stiff peaks.
• Great for making ahead and serving in parfait cups or mason jars.

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Nutrition

• Serving Size: 1 cup
• Calories: 250
• Sugar: 24g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 20mg