Cherries in the Snow Angel (Print Version)
Creamy layers, angel cake, and cherry topping create a dreamy, chilled dessert everyone will love.
# Ingredients:
→ Dairy
01 -
12 ounces cream cheese, block-style, at room temperature
02 -
1/3 cup whole milk
→ Sweeteners & Flavorings
03 -
3/4 cup powdered sugar, sifted
04 -
1/2 teaspoon vanilla extract
→ Toppings & Fillings
05 -
8 ounces frozen whipped topping, thawed
06 -
42 ounces cherry pie filling
→ Cakes
07 -
15 ounces pre-baked angel food cake, torn into 3/4–1 inch pieces
# Steps:
01 -
Beat cream cheese in a large bowl on medium-high speed until light, fluffy, and smooth.
02 -
Add sifted powdered sugar to the cream cheese and blend until fully incorporated.
03 -
Add milk and vanilla extract, then beat until the mixture is smooth and airy, scraping down the bowl as needed.
04 -
Gently fold in thawed whipped topping until no streaks remain.
05 -
Fold in angel food cake pieces, ensuring the cake is not crushed and remains in distinct chunks.
06 -
Transfer the cream mixture into a 9×13-inch dish and spread evenly.
07 -
Spoon cherry pie filling evenly over the cream and cake mixture.
08 -
Refrigerate at least 30 minutes, up to 2 hours, before serving cold.
# Notes:
01 -
For best texture, ensure the whipped topping has completely thawed before incorporating; serve chilled for optimal flavor and structure.