Cherries in the Snow (Print Format)

Light layers of cake, sweet cream, and cherries. No oven time needed!

# Ingredients:

→ Base

01 - 1 store-bought angel food cake, 9-inch size

→ Cream Layer

02 - 12 ounces of thawed Cool Whip
03 - 1 teaspoon of vanilla extract
04 - ½ cup of milk
05 - 8 ounces of cream cheese at room temp
06 - ½ cup of powdered sugar

→ Topping

07 - 1 can (21 ounces) of cherry pie filling

# Steps:

01 - Slice the angel food cake into small chunks, about an inch in size.
02 - Whip the softened cream cheese until smooth, and then stir in the vanilla, milk, and powdered sugar until it's all blended.
03 - Gently fold the thawed Cool Whip into the cream cheese mixture. Stop as soon as it’s combined to keep it fluffy.
04 - Start with cake pieces at the bottom of your dish or pan. Spread on half the creamy layer, then cover with half of the cherry filling.
05 - Repeat the process with another layer of cake, the remaining cream mix, and top it all with the rest of the cherries.
06 - Pop it into the fridge, covered, for a minimum of 4 hours or let it sit overnight. Make sure every scoop has all those delicious layers!

# Tips:

01 - Sprinkle some chocolate curls or add candied cherries on top for a fancy look.
02 - Letting it chill overnight makes the flavors even better as they come together.

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