Cherries in the Snow: A Light, Creamy, No-Bake Dessert

Introduction Cherries in the Snow

Looking for a dreamy, creamy, no-bake dessert that looks as beautiful as it tastes? Cherries in the Snow is your answer. With soft, fluffy angel food cake, a cloud-like cream cheese and whipped topping layer, and sweet-tart cherry pie filling cascading over the top like fresh-fallen fruit on snow, this dessert is as delightful to eat as it is to say.

Whether you’re whipping this up for a holiday gathering, a baby shower, a Valentine’s Day dinner, or just a Tuesday night treat, it’s the kind of dessert that feels elegant without being fussy. It comes together in about 15 minutes (plus chill time) and is guaranteed to steal the spotlight on any dessert table.

It’s cool. It’s creamy. It’s fruity. It’s nostalgic.
Let’s dive into this no-bake beauty!

What Is Cherries in the Snow?

Cherries in the Snow is a classic American dessert that blends the lightness of angel food cake, the richness of a cream cheese layer, and the juiciness of cherry pie filling into a trifle-style dish that’s almost too pretty to eat. Almost.

The name comes from the striking contrast between the snowy white cream layer and bright red cherries, creating a visual that’s as beautiful as a fresh snowfall—if that snowfall were delicious and topped with pie filling.

Why You’ll Love This Dessert

This isn’t just another cherry dessert—it’s an experience. Here’s why Cherries in the Snow is going to become your new go-to:

• No baking required = no heating up the kitchen
• Great for crowds – easily feeds 10-12 people
• Make-ahead friendly – tastes even better after chilling overnight
• Gorgeous presentation – especially in a glass bowl
• Light but satisfying – fluffy and creamy without being heavy
• Customizable – switch up the fruit, the cake, or the extract

Whether you’re a seasoned baker or a newbie in the kitchen, this is a foolproof dessert that delivers big flavor with minimal effort.

Essential Tools You’ll Need

You don’t need much to make this layered masterpiece, but having the right tools makes it even easier:

• Large mixing bowl – for mixing the cream layer
• Electric hand mixer or stand mixer – for beating cream cheese until smooth
• Rubber spatula – for folding and spreading
• Trifle bowl, glass dish, or 9×13 pan – for layering and serving
• Measuring cups and spoons – accuracy = smooth texture
• Serving spoon or cake server – for dishing out

If you’re going for presentation points, a clear glass bowl really shows off those stunning layers.

Ingredient Breakdown & Tips

Let’s break down the key ingredients in this classic no-bake dessert and why they matter.

1. Cream Cheese (12 oz, softened)

• Forms the rich, tangy base of the creamy layer
• Use full-fat, block-style cream cheese for best texture
• Soften at room temp for 30 mins to avoid lumps

2. Powdered Sugar (¾ cup, sifted)

• Sweetens the cream cheese without a grainy texture
• Sifting = smooth, airy mixture

3. Whole Milk (⅓ cup)

• Loosens the cream cheese mixture to make it silky
• Adds lightness

4. Vanilla Extract (½ tsp)

• Enhances all the flavors with warm, sweet notes
• Try almond extract for a twist (especially with cherries!)

5. Frozen Whipped Topping (8 oz, thawed)

• Adds fluff and lightness
• Folds into the cream cheese for that cloud-like consistency
• Use homemade whipped cream if preferred

6. Angel Food Cake (1 pre-baked loaf, torn into ¾–1-inch cubes)

• Light, airy, and perfect for soaking up the cream
• Store-bought or homemade—just make sure it’s completely cooled

7. Cherry Pie Filling (2 cans / 42 oz)

• Sweet, glossy, and full of cherry flavor
• Use premium cherry filling for best fruit-to-syrup ratio
• Or make your own if you want a less sweet option

Cherries in the Snow Ingredients List

Here’s a quick look at everything you’ll need to recreate this light, dreamy, crowd-pleasing dessert:

• 12 oz cream cheese, softened to room temperature
• ¾ cup powdered sugar, sifted
• ⅓ cup whole milk
• ½ teaspoon vanilla extract
• 8 oz frozen whipped topping, thawed (like Cool Whip)
• 1 pre-baked angel food cake, torn into ¾–1 inch pieces
• 42 oz cherry pie filling (two standard 21 oz cans)

Optional Add-Ins & Variations:

• ½ teaspoon almond extract in place of or in addition to vanilla
• Fresh cherries for topping
• White chocolate curls or shaved dark chocolate for garnish
• Crushed graham crackers or toasted slivered almonds between layers for added texture

This dessert is flexible, forgiving, and full of flavor—you can easily adapt it to suit your tastes or what you have on hand.

Step-by-Step Instructions

This dessert is layered like a trifle, but you can build it in any dish you like. Here’s how to make it from start to finish:

1. Make the Cream Cheese Layer (Approx. 6 minutes)

Start by placing the softened cream cheese in a large bowl. Using a hand or stand mixer, beat until completely smooth and fluffy—this takes about 2 minutes.

Next, gradually add the powdered sugar, mixing it in fully until no lumps remain. This step takes about 1 minute.

Slowly pour in the milk and vanilla extract, continuing to beat the mixture until it’s silky, smooth, and velvety—another 2 minutes. It should be pourable, but not runny.

Using a spatula, gently fold in the thawed whipped topping until fully combined and fluffy—about 1 minute. You now have the “snow” in your Cherries in the Snow!

2. Layer the Dessert (Approx. 6 minutes)

Now the fun part—building those beautiful, fluffy layers!

• Start by placing half of the angel food cake cubes in the bottom of your trifle bowl or 9×13 dish.
• Spoon and spread half of the cream cheese mixture evenly over the cake pieces.
• Carefully spoon half of the cherry pie filling over the creamy layer. Try not to mix the layers together too much—let them sit on top.

Repeat with the remaining cake pieces, cream cheese mixture, and cherry pie filling, creating gorgeous layers of white and red.

3. Refrigerate to Set (At least 3 hours)

Once assembled, cover the dish with plastic wrap and refrigerate for at least 3 hours, preferably overnight. This allows the flavors to meld and the texture to firm up slightly for clean scooping or slicing.

Pro Tip: Chilling overnight makes it even more flavorful, as the cake absorbs some of the creaminess while maintaining its light texture.

4. Serve and Enjoy 🍒❄️

When ready to serve, use a large spoon to scoop generous portions into bowls or dessert cups.

Optional Garnishes:

• Add a mint leaf for a pop of green
• Top with shaved white chocolate or slivered almonds
• Serve in mini glass jars for parties or brunch

Serve chilled and watch it disappear—this is one of those desserts that looks impressive but comes together in a flash!

Tips for the Best Cherries in the Snow

• Room-temp cream cheese = no lumps – cold cream cheese can make the filling grainy
• Sift the powdered sugar – ensures a silky-smooth texture
• Tear the cake, don’t cube it – torn pieces catch the cream better and feel more rustic
• Use a clear bowl – let those pretty red and white layers shine!
• Chill thoroughly before serving – it tastes even better cold

Flavor Variations to Try

Want to switch it up? Here are a few fun flavor spins:

1. Berry Bliss

• Replace cherry pie filling with mixed berry or blueberry pie filling
• Add lemon zest to the cream layer for a citrusy touch

2. Chocolate Cherry

• Add a layer of chocolate pudding or shaved dark chocolate between the cake and cream
• Use chocolate angel food cake if you can find it

3. Strawberry Shortcake Style

• Swap cherry pie filling for strawberry
• Use pound cake or sponge cake instead of angel food

4. Almond-Cherry Delight

• Add ½ teaspoon almond extract to the cream
• Top with sliced toasted almonds

These twists let you customize the dessert for the season, occasion, or whatever fruit you’re craving.

Serving Suggestions

Whether you’re serving Cherries in the Snow for a holiday dinner or a casual get-together, presentation can take it from delightful to unforgettable. Here’s how to plate it like a pro:

1. Trifle-Style Presentation (Showstopper Style)

• Use a clear glass trifle bowl to show off the beautiful layers of white and cherry red.
• Add an extra swirl of whipped topping on top for a “snowy” finish.
• Garnish with white chocolate curls, fresh cherries, or a sprig of mint for color contrast.

2. Individual Dessert Cups (Perfect for Parties)

• Layer the dessert in small mason jars, clear dessert cups, or mini trifle bowls.
• Make ahead and chill individually for grab-and-go desserts.
• Add a dollop of whipped cream and a cherry on top just before serving.

3. Classic Casserole-Style (Easy Family Serving)

• Assemble in a 9×13 glass dish for easy layering and storage.
• Serve with a large spoon or spatula directly from the pan.
• Ideal for potlucks, church gatherings, or holiday buffets.

4. Fancy Plated Dessert (Dinner Party Vibes)

• Scoop neatly onto dessert plates with a large spoon or ring mold.
• Top with a drizzle of cherry syrup, whipped cream rosette, and crushed shortbread for texture.

No matter how you serve it, one thing is guaranteed: everyone will be asking for seconds.

Make-Ahead & Storage Tips

Cherries in the Snow is a dream when it comes to planning ahead. Here’s how to prep, store, and enjoy every last bite:

Make-Ahead Tips:

• Prepare up to 24 hours in advance. The flavors improve as they chill.
• Assemble fully and refrigerate, covered, until ready to serve.
• Garnishes like chocolate shavings or mint should be added just before serving.

Storage:

• Store leftovers covered in the refrigerator for up to 4–5 days.
• Use an airtight lid or wrap tightly with plastic wrap.
• The dessert may soften over time as the cake absorbs more cream, but the flavor stays delicious.

Freezing:

• Not recommended. The whipped topping and cream cheese mixture can separate when thawed, and the texture of the cake becomes soggy.

When to Serve Cherries in the Snow

This dessert is perfect for a wide range of events and celebrations. It’s light enough for warm months and festive enough for holidays:

• Christmas and Thanksgiving – Its snowy appearance fits perfectly with winter holiday themes.
• Valentine’s Day – Cherries and cream make it romantic and elegant.
• Mother’s Day or Easter Brunch – Light, fruity, and crowd-pleasing.
• Baby showers, bridal showers, birthdays – Beautiful in mini cups.
• Weeknight dessert – Just because it’s easy and delicious.

It’s an all-occasion dessert that always gets rave reviews.

Conclusion

Cherries in the Snow is proof that a few simple ingredients—cream cheese, whipped topping, angel food cake, and cherry pie filling—can come together to create something truly magical. Light as air, sweet with just the right amount of tang, and layered with love, it’s the kind of dessert that feels special but couldn’t be easier to make.

This no-bake classic is the perfect ending to any meal and the kind of nostalgic treat that brings everyone back for seconds. Whether you’re feeding a crowd or just treating yourself, this dreamy dessert always delivers.

So the next time you want to serve something that’s both stunning and effortless, remember: it’s always snowing cherries somewhere. 🍒❄️✨

FAQs

1. Can I use homemade whipped cream instead of frozen whipped topping?
Yes! Use about 3 cups of freshly whipped cream sweetened with a little powdered sugar. Keep in mind that it may be slightly less stable than Cool Whip, so serve within 24 hours for best results.

---

2. Can I substitute the cherry pie filling with something else?
Absolutely. Try blueberry, strawberry, raspberry, or even peach pie filling. You can also use fresh berries with a drizzle of syrup for a lighter option.

---

3. How long does Cherries in the Snow last in the fridge?
It will keep for 4–5 days, covered and refrigerated. The texture may soften over time as the cake absorbs the cream, but the flavor remains delicious.

---

4. Can I make this in a baking dish instead of a trifle bowl?
Yes! A 9×13-inch dish works perfectly and makes for easy scooping and serving, especially for casual events or potlucks.

---

5. What can I use instead of angel food cake?
You can substitute with pound cake, sponge cake, white cake, or even ladyfingers. Just make sure whatever you use is light enough to absorb the cream without getting soggy.

Print