Cherries in the Snow Dessert

 

Ingredients:

• 12 oz block-style cream cheese, room temperature
• ¾ cup powdered sugar, sifted
• ⅓ cup whole milk
• 1 teaspoon vanilla extract
• 1 (8 oz) container whipped topping, thawed
• 1 prepared angel food cake, cubed
  (or graham cracker crust or vanilla wafer crumbs)
• 1 (21 oz) can cherry pie filling

Instructions:

1. In a large mixing bowl, beat the cream cheese until smooth and creamy.
2. Add powdered sugar and mix until fully combined.
3. Slowly pour in the milk and vanilla extract, beating until the mixture is smooth and light.
4. Gently fold in the whipped topping until well incorporated.
5. Spread the cubed angel food cake evenly into the bottom of a 9×13-inch dish.
6. Spoon the cream cheese mixture over the cake layer and spread evenly.
7. Top with cherry pie filling, spreading gently to cover the surface.
8. Cover and refrigerate for at least 2 hours before serving, or overnight for best results.

Serving Tips

• Serve well chilled for the best texture.
• Slice into squares or scoop into dessert bowls.
• Garnish with shaved white chocolate or sliced almonds if desired.

Variations

• Substitute blueberry or strawberry pie filling for the cherries.
• Use a graham cracker crust for a cheesecake-style base.
• Add a splash of almond extract to the cream layer for extra flavor.