Cherries in the Snow Dessert
A light, no-bake layered cherry dessert with a creamy cheese layer and a bright cherry topping — quick to assemble and perfect for gatherings.
Ingredients
- Crust: 1 ½ cups graham-cracker crumbs (or vanilla cookie crumbs), 4 tbsp melted butter, 2 tbsp sugar
- Filling: 12 oz (340 g) cream cheese, room temperature; ¾ cup powdered sugar, sifted; ⅓ cup whole milk (or more to soften); 1 tsp vanilla extract; 1 ½ cups heavy cream, whipped to soft peaks
- Topping: 1 can (about 21 oz) cherry pie filling (or fresh cherries cooked with a little sugar and cornstarch)
Directions (quick)
- Make crust: Mix crumbs, melted butter, and sugar. Press into the bottom of an 8×8 (or similar) dish to form an even layer. Chill 10 minutes.
- Make filling: Beat cream cheese until smooth. Add powdered sugar, milk and vanilla; beat until creamy. Fold in whipped cream gently until homogeneous.
- Assemble: Spread the cream-cheese mixture over the chilled crust. Smooth the top. Spoon cherry pie filling evenly over the cream layer.
- Chill: Refrigerate at least 2 hours (best overnight) so layers set and flavors meld. Slice and serve chilled.
Tips:
- For a lighter version, use reduced-fat cream cheese and light whipped topping.
- If using fresh cherries, simmer with 2–3 tbsp sugar and 1 tsp cornstarch mixed with a little water until syrupy, cool before topping.
- Make ahead: keeps well 2–3 days refrigerated (cover tightly).
