Cherries in the Snow


  • 1 9″ pre-baked angel food cake
  • 8 ounces cream cheese room temperature
  • ½ cup powdered sugar
  • ½ cup milk
  • 12 ounces Cool Whip (thawed)
  • 42 ounces cherry pie filling (2 cans)


  • In a large bowl, whip the cream cheese, powdered sugar and milk until smooth.
  • Gently mix in the Cool Whip.
  • Break the cake into small pieces and add into the whipped mixture.
  • Fold to combine and place in a 9×13 baking pan.
  • Spread the cherry pie filling on top and refrigerate until serving.

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