Vintage Cherries in the Snow Dessert

Soft cubes of angel food cake, fluffy cream cheese filling, and bright cherries come together in this vintage cherries in the snow dessert. After making this recipe for holidays and potlucks, I found the perfect balance of cake, creamy filling, and cherries. With just 10 minutes of prep, this is a simple, nostalgic dessert people ask for again.

Host is missing mb_encode_numericentity()

I first came across cherries in the snow at a neighborhood block party years ago, where an older woman down the street brought it in a scratched glass baking dish.

She told me her mother had made it every summer since the 1960s. After my kids oohed and ahhed over it, she slid me the recipe on a folded index card before I left. I went home and made it that same weekend, and it has been in my rotation ever since.

What makes this cherries in the snow recipe so good is how the airy angel food cake soaks up the smooth and creamy cream cheese mixture as it chills. The Cool Whip keeps everything light and fluffy, while the cherry pie filling on top adds just enough tartness to cut through the sweetness. It sits somewhere between a trifle and an easy no-bake dessert, and my family requests it alongside my Fresh Cherry Pie Crumb Bars whenever cherries are in season.

My kids call this the snow dessert because of the way the fluffy cream cheese layer looks under the cherry topping. The first time I served it, my youngest went back for a second helping before dinner had even started, which pretty much settled its place in our family table. My husband, who usually passes on sweeter desserts, is usually the first one to grab a spoonful when this one is around.

Now it is one of my go-to make-ahead desserts for holidays and lazy Sunday dinners. I love that I can prep it the night before while my kids are already in bed and just pull it out of the fridge the next day when everyone wants dessert.

It also tastes better after sitting overnight, which almost never happens with the dessert recipes in my house. The angel food cake pieces soften into the cream, the flavors settle, and by morning you have a dreamy dessert waiting.

If you have never made this layered dessert with angel food cake before, you will be surprised at how few steps it takes. You need one large bowl, a 9×13 baking dish, and about ten minutes of hands-on time. The rest is just letting the fridge do the work. It pairs well with my Easy Cherry Cobbler Recipe if you want two cherry desserts on the table at once.

Ingredients

Angel food cake is the base of this dessert. You can use a store-bought angel food cake or make one from an angel food cake mix. Cream cheese gives the filling its richness and slight tang that keeps the sweetness in check. Powdered sugar sweetens the cream cheese layer while keeping the texture smooth. For extra depth, almond extract adds a slightly nutty note that pairs beautifully with cherries, though vanilla extract works just as well. Cool Whip lightens the filling and gives it that fluffy, cloud-like feel. Finally, cans of cherry pie filling brings the bright cherries on top that make this dessert what it is.

See the recipe card for exact quantities.

How to Make Vintage Cherries in the Snow Dessert

This cherries in the snow cake is an easy no-bake dessert that comes together step-by-step in one baking dish with layers of fluffy cream cheese, cubed angel food cake, and cherry topping. It is the perfect dessert for holidays, potlucks, or any time you need a make-ahead treat. Here’s how to make this recipe:

Cube the angel food cake

• Cut the angel food cake into 1-inch cubes.
• Spread the angel food cake pieces in an even layer across the bottom of a 9×13 baking dish.
  • You can also use a trifle dish or trifle bowl for a taller look.
• Mix the angel food cake around a little so the pieces sit evenly.

Beat the softened cream cheese

• Beat cream cheese in a large bowl until smooth and creamy.
  • Take your time here because any lumps left now will show up in the finished cream cheese layer.
  • Scrape down the sides of the bowl once or twice as you go.

Fold in the Cool Whip

• Use a rubber spatula and scoop from the bottom of the bowl upward.
  • This keeps the whipped cream topping airy instead of deflated, which is what gives the dessert its signature light texture.

Add powdered sugar and extract

• Almond extract gives the filling a deeper flavor that pairs with the cherries.
  • However, vanilla works if that is what you have.
• The mixture should look smooth and creamy at this point.

Combine with the cake

• Every angel food cake dessert lives or dies at this step, so take your time.

Add the cherry pie filling

• Two cans give you full coverage across the 9×13 baking dish.
  • This gives every serving a topping of cherry pie filling and bright cherries.
  • Use the back of a spoon to smooth it out.

Chill before serving

• Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
• This dessert with angel food cake needs time to settle so the layers hold together when you scoop.
• Overnight is best if you have the time. By the next day, the snow with angel food cake will be ready to serve.

Storage

Store leftover cherries in the snow covered in the fridge for up to 3 days. Keep it in the 9×13 baking dish with plastic wrap pressed against the top. You can also transfer it to an airtight container. The angel food cake keeps softening as it sits, so the texture changes slightly by day two, though most people I know like it that way.

While cherries are the classic choice, you can change this dessert by using any pie filling you like. Blueberry pie filling, raspberry pie filling, or strawberry pie filling can all give this dreamy dessert a different fruit topping. The best part is that this recipe works with almost any type of pie filling. This means you can easily match it to the occasion or to what you already have in your pantry.

Recipe