After I did the member feature on Kris (Married to Chocolate) and her great idea for “No-bake Mondays”, I was really motivated to work on some no-bake dessert recipes of my own. Looking for inspiration, I came across a recipe that was my mother’s called “Cherries in the Snow”. What a blast from the past! I had not eaten or thought about this recipe in years, but I remember it was a big favorite of ours, especially during the holiday season.
So, since we are still technically in the holiday season, and many of us still have snow on the ground, I thought this was the perfect time to bring out this oldie but goodie and share it with you all! Enjoy!
Cherries in the Snow
1 pre-baked loaf-style angel food cake from your local bakery 1 (8 oz) pkg cream cheese 1 cup confectioner’s sugar 1 (12 oz) container frozen non-dairy whipped topping, thawed 1 (21 oz) can cherry pie fillingCombine cream cheese and confectioners’ sugar in small bowl. Beat at medium speed with electric mixer until smooth.
- To assemble, stand the angel food cake on its end and slice in half down the length of the loaf (you will have two long slices).
- Spread half the whipped topping in bottom of 13×9-inch pan. Arrange 1 cake slice on whipped topping: press lightly; spread with the cream cheese mixture.
- Arrange remaining cake slice on cream cheese mixture; press lightly. Spread with remaining whipped topping.
- Spoon cherry pie filling evenly over top. (Pan will be filled to the top.) Refrigerate for 2 hours or until ready to serve. Cut into slices.