Description
A delightful dessert combining cream cheese, whipped topping, and cherry pie filling layered with angel food cake for a refreshing treat.
Ingredients
Scale
- 12 ounces block style cream cheese, room temperature
- ¾ cup powdered sugar, sifted
- ⅓ cup whole milk
- ½ teaspoon vanilla extract
- 8 ounces frozen whipped topping, thawed (Cool Whip brand used)
- 1 pre-baked angel food cake, torn into ¾–1 inch pieces
- 42 ounces (2 – 21 ounce) cans cherry pie filling (Comstock brand used)
Instructions
- Beat the cream cheese in a large bowl with an electric mixer on medium-high speed for 1-2 minutes until light and fluffy with no lumps.
- Add the powdered sugar to the beaten cream cheese and mix until fully incorporated.
- Add the whole milk and vanilla extract, beating until the mixture is smooth and fluffy.
- Fold in the thawed whipped topping until fully incorporated.
- Gently fold the torn pieces of angel food cake into the mixture.
- Transfer the mixture to a 9×13 baking dish and spread it evenly.
- Spoon the cherry pie filling evenly over the cream cheese mixture.
- Refrigerate for a minimum of 30 minutes to 2 hours before serving.
Notes
- Store leftovers covered in the refrigerator for up to 2 days.
- Prepare up to 24 hours in advance for enhanced flavor.
- Serve cold, straight from the fridge.
- Best enjoyed within 2-3 days for optimal taste and texture.
- Use room temperature cream cheese for a smoother blend.
- For a beautiful presentation, use a trifle dish instead of a baking dish.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg