Cherries in the Snow Delight is a chilled, layered dessert with fluffy cream cheese filling, soft cake cubes, and glossy red cherries. A clear trifle bowl shows off the red-and-white layers, making this an easy centerpiece for a holiday table or family gathering.
The recipe uses a ready-made angel food cake and canned cherry filling, so there is no baking. Give it a few hours in the refrigerator before serving: the cake absorbs a little moisture and the creamy layers become easier to spoon.
Why This Dessert Works
Light cake keeps the dessert from feeling too dense, while cream cheese balances the sweet cherries. Folding whipped topping into the cheese mixture gives it enough body to sit between the layers without becoming heavy. Use a wide spoon to serve all the layers together.
Servings: 12
Prep: 20 minutes
Chill: at least 4 hours
Dish: 3-quart trifle bowl
Ingredients
- 1 prepared angel food cake, about 12–14 ounces
- 8 ounces full-fat block cream cheese, softened
- 3/4 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 16 ounces frozen whipped topping, thawed in the refrigerator, divided
- 2 cans (21 ounces each) cherry pie filling
- 1/3 cup sweetened shredded coconut, optional
- Fresh pitted cherries, optional, for serving
Ingredient Notes
Angel food cake gives the lightest result, but a plain sponge cake works too. Cut it into small cubes rather than crushing it. Block cream cheese makes a thicker filling than a spreadable tub product. Make sure it softens before mixing so it blends smoothly.
Cherry pie filling includes the thick sauce needed for distinct layers. Plain canned cherries in juice will make the dessert watery unless drained and thickened separately. The coconut is a decorative snowy finish; leave it off if your guests prefer a smooth topping. Pit any fresh cherries before adding them.
How to Make Cherries in the Snow Delight
1. Cube the cake
Cut the angel food cake into 1-inch cubes with a serrated knife. Set a clean 3-quart trifle bowl on a stable surface. Gently stir the cherry filling to distribute the fruit and sauce.
2. Beat the cream cheese
Beat softened cream cheese, powdered sugar, and vanilla until completely smooth, scraping the sides and bottom of the bowl.
3. Fold in whipped topping
Fold 12 ounces of thawed whipped topping into the cream cheese mixture with a spatula until fluffy and even. Reserve the remaining 4 ounces for the top.
4. Build the layers
Spoon half of one can of cherry filling into the bowl. Add half the cake, half the cream mixture, and the rest of that can. Repeat with remaining cake, cream mixture, and second can of cherries. Spread reserved whipped topping over the surface. Do not compress the cake.
5. Chill and decorate
Cover and refrigerate for at least 4 hours, preferably overnight. Add coconut and fresh pitted cherries if using just before serving. Spoon down through all the layers into dessert bowls.
Tips for Pretty Layers
- Use a clear bowl with enough room for the full dessert.
- Beat the cream cheese smooth before adding whipped topping.
- Keep the cake pieces bite-sized so each serving includes cream and fruit.
- Spread fillings gently against the glass for visible stripes.
- Add fresh fruit shortly before serving to keep the top neat.
Variations and Serving Ideas
For individual portions, divide the ingredients among 12 small glasses. You can also assemble everything in a deep 9-by-13-inch serving dish, although the layers will look different. Strawberry pie filling gives a different fruit version using the same method.
Serve after a rich roast dinner or as part of a dessert buffet. Small portions go a long way because the cherry sauce and cream filling are sweet. Coffee or unsweetened tea makes a good pairing.
Make-Ahead and Storage
Assemble the dessert up to 24 hours ahead and keep covered in the refrigerator. Add the decorative coconut and fresh cherries near serving time. Refrigerate leftovers promptly and use within 3 days for the best texture. The cake softens more as it sits.
Do not leave the dessert at room temperature for more than 2 hours. Freezing is not recommended because the cherry sauce and cream mixture can release moisture after thawing.
Frequently Asked Questions
Can I use fresh whipped cream?
Yes, but it is softer and less stable. Whip 2 cups cold heavy cream to firm peaks and sweeten to taste, then use promptly. The dessert is best served within a day when made this way.
Why is the filling lumpy?
The cream cheese was probably too cold. Soften it and beat until smooth before folding in the topping.
Can I leave out the cake?
You can serve the cream and cherries as a spoon dessert, but the cake provides structure and balances the rich filling in this version.