Cherries in the Snow (Print)
Fluffy angel cake, rich cream, and sweet cherries in easy layers. No oven needed.
# Ingredients:
→ Base
01 -
1 store-bought 9-inch angel food cake, pre-cooked
→ Cream Layer
02 -
½ cup milk
03 -
1 teaspoon vanilla extract
04 -
8 ounces cream cheese, softened on the counter
05 -
12 ounces Cool Whip, completely thawed
06 -
½ cup powdered sugar
→ Topping
07 -
One 21-ounce can of cherry pie filling
# Steps:
01 -
Take your angel food cake and cut it up into small, 1-inch cube shapes.
02 -
Whip the softened cream cheese until there are no lumps. Blend in the powdered sugar, milk, and vanilla until it's all smooth.
03 -
Gently stir the thawed Cool Whip into the cream mixture. Be careful not to stir too much!
04 -
Layer some cake cubes into a trifle dish or 9x13 pan. Spread half the cream on top, then spoon over half the cherry pie filling.
05 -
Repeat the layers again—cake, rest of the cream mix, and the final bit of cherries on top.
06 -
Cover it up and refrigerate for at least 4 hours, or let it sit overnight. Make sure each portion has the perfect mix of layers when you serve!
# Notes:
01 -
Decorate with chocolate curls or a few sugared cherries if you want to make it look extra fancy.
02 -
The flavor gets better after it sits for a day as the ingredients blend together.