Can’t choose between cake and pudding? Try this delicious mash-up made with angel food cake, cream cheese, cherry pie filling, and whipped topping.
This cherries in the snow recipe is a light, no-bake dessert that’s a cross between cake and pudding. Easy and delicious! I made mine low-fat by using low-fat cream cheese and lite whipped topping.
Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
5 hrs
Total Time:
5 hrs 25 mins
Servings:
12
Yield:
1 9×12-inch pan
Ingredients
2 (21 ounce) cans cherry pie filling
1 cup white sugar
½ cup all-purpose flour
2 (8 ounce) packages cream cheese
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
1 (9 inch) angel food cake
Directions
Combine cherry pie filling, sugar, and flour in a saucepan. Bring to a boil over medium-high heat, stirring constantly. Continue to boil for 5 minutes. Remove from heat and set aside to cool.
Beat cream cheese and vanilla in a large bowl until smooth. Fold in whipped topping. Pour 1/2 of the cream cheese mixture into a 9×12-inch glass dish.
Crumble angel food cake and sprinkle evenly over the top of cream cheese mixture in the dish. Spread remaining cream cheese mixture over cake. Cover top with cherry mixture.
Refrigerate for at least 5 hours.
