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Cherries in the Snow delivers a mix of airy cake, sweet cherries, and a velvety cream filling. It comes together quickly and serves as a simple make-ahead dessert that always feels special.

cherries in the snow dessert in white bowl

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So, here’s the thing about cherries in the snow. It’s one of those retro desserts that just works. Every single time. I love how the name alone gets people curious, and then they take one bite and immediately understand why this recipe has been around forever.

You’ve got these soft angel food cake pieces mixed with this dreamy, sweet cream cheese situation, and then those glossy red cherries sitting on top like the cherry on top of… well, everything.

It looks fancy, tastes amazing, and honestly, it’s so easy that I feel like I’m getting away with something every time I make it. This is my go-to dessert when I need something reliable that’ll make people happy without making me stressed.

Why I love this recipe

No baking required – I just assemble everything in one pan and let the refrigerator do the work.
Make-ahead friendly – I love that I can prepare this the night before and have one less thing to worry about on party day.
Budget-friendly – Using a store-bought angel food cake keeps this dessert affordable without sacrificing taste.
Nostalgic appeal – This classic recipe reminds me of church suppers and family reunions in the best way.

If you are looking for more fruity treats, be sure to check out my Cherry Dump Cake or my Cherry Fluff.

Ingredients

Angel food cake – store-bought and already baked works great
Cream cheese – make sure it’s fully softened at room temperature
Powdered sugar
Vanilla or almond extract
Cool Whip – completely thawed
Cherry pie filling – canned is perfectly fine to use

Step by step

Cut the angel food cake into 1-inch cubes and arrange them in an even layer in a 9×13 baking dish.
In a large mixing bowl, whip the softened cream cheese until it’s smooth and airy. Add the powdered sugar and vanilla, then beat for another minute until everything blends together.

making whipped filling for cherries in the snow

Gently fold in the thawed Cool Whip until the mixture is fully combined.
Spread the cream mixture over the cake cubes, lightly tossing to coat before smoothing it into an even layer.
Spoon the cherry pie filling over the top. Cover and chill in the refrigerator for at least 4 hours, or overnight, before serving.

angel food cake chunks with whipped topping to make cherries in the snow

Tips for Best Results

Make sure your cream cheese is fully softened because rock-hard cream cheese will leave you with lumps, so let it sit at room temperature.
Don’t skip the chilling time because this dessert needs those hours in the fridge to set properly and let the flavors meld together.

Variations

You can swap the cherry pie filling for blueberry, strawberry, or even peach pie filling, depending on what’s in season or what you have on hand.

During the holidays, some add a handful of mini chocolate chips to the cream cheese mixture for a chocolate-covered cherry vibe. You can also use chocolate or lemon angel food cake for a fun twist on the original.

Storage

Store any leftover in the refrigerator tightly covered in the refrigerator for up to 3 days. I find it tastes best within the first two days while the cake still has some texture. The dessert will soften more as it sits, but it’s still delicious.

I don’t recommend freezing this dessert because the Cool Whip and cream cheese mixture doesn’t thaw well, and the cake becomes too soggy.

If you’re making it for a party, I suggest preparing it the night before and serving it the next day for the best texture and flavor.

If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!