⏱ 60 min
Desserts
Triple Chocolate Layer Cake
Decadent 3-layer chocolate cake with rich fudge buttercream and dark chocolate shavings.
Baking should be a joyful, reliable experience, and this Classic Cherries in the Snow Recipe (No-Bake Cherry Cream Dessert) guarantees smiles at first bite. Combining angel food cake, cut into 1-inch bite-sized cubes, cream cheese, softened to room temp and confectioners' powdered sugar for a rich, balanced sweetness, it bakes into an irresistible treat that feels special enough for celebrations yet simple enough for casual afternoons.
Ingredients
12 servings
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Step-by-Step Instructions
1
Whip Heavy Cream to Stiff Peaks
In a chilled bowl, **whip cold heavy cream with an electric mixer for 3 to 4 minutes** until stiff peaks form. Set aside.
2
Beat Cream Cheese & Sugar Base
In a large bowl, **beat softened cream cheese, powdered sugar, vanilla extract, and lemon juice for 2 minutes** until smooth and creamy.
3
Fold Whipped Cream & Layer Cake
Gently **fold whipped cream into cream cheese mixture**. In a 9x13-inch dish or glass trifle bowl, spread half the angel food cake cubes, top with half the white cream mixture, and spoon 1 can cherry pie filling over top.
4
Repeat Layers & Chill 4 Hours
Repeat with remaining cake cubes, cream mixture, and second can of cherry pie filling. **Cover and chill in the fridge for at least 4 hours (or overnight)** before serving cold!
Chef Amara’s Kitchen Secrets & Pro Tips
- Chef's Secret Stiff Peak Rule: Whip heavy cream stiff before folding into cream cheese so the snow stays light and fluffy.
- 4-Hour Chill Infusion: Chill at least 4 hours to let cake absorb cream moisture into a velvety slice.
- Trifle Glass Presentation: Layer inside a clear glass trifle bowl for a stunning holiday party centerpiece.
1. Spoon and Level Your Flour: Never scoop flour directly from the canister with your measuring cup, which packs excess volume by up to 25%. Fluff the flour with a fork, spoon it into the cup, and level the top with a knife. 2. Grate Cheese Fresh from the Block: Pre-shredded cheeses are treated with anti-caking starches that impede smooth melting. Freshly shredded cheese dissolves seamlessly into velvety sauces without graininess. 3. Chef's Kitchen Secret: Chef's Secret Stiff Peak Rule: Whip heavy cream stiff before folding into cream cheese so the snow stays light and fluffy.
Chef’s Cooking Guide & FAQs
Troubleshooting & Quick Fixes
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Troubleshooting & Quick Fixes
- Why Did My Classic Cherries in the Snow Recipe (No-Bake Cherry Cream Dessert) Turn Out Drier Than Expected?: Dryness usually stems from slight over-measuring of flour or keeping the pan in the oven a few minutes too long. Check for doneness slightly early—a toothpick inserted into the center should emerge with a few moist crumbs rather than dry wood.
- How to Prevent Uneven Browning?: Most domestic ovens have hot spots near the back corner. Rotate your baking sheet 180 degrees halfway through the timer to ensure uniform golden browning and rise.
Storage, Freezing & Reheating Guidelines
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Storage, Freezing & Reheating Guidelines
Store baked items in an airtight container at room temperature for up to 3 days, or refrigerate up to 6 days. To freeze, wrap tightly in parchment paper and aluminum foil for up to 2 months. Thaw overnight at room temperature.
Frequently Asked Questions
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Frequently Asked Questions
Q: Can I substitute brown sugar for white sugar? A: Yes, substituting dark or light brown sugar adds extra moisture and subtle caramel undertones due to natural molasses content.
Q: Can I make this dessert gluten-free? A: A 1-to-1 gluten-free baking blend containing xanthan gum (such as Bob's Red Mill or King Arthur) produces outstanding, nearly identical results.
Home Cook Community
Kitchen Notes & Discussion
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