Cherries In The Snow
Cherries In The Snow is a classic no-bake layered dessert with a buttery graham cracker crust, fluffy cream cheese “snow” layer, and glossy cherry pie filling on top. It’s creamy, nostalgic, and perfect for holidays, potlucks, or any time you want an easy crowd-pleasing treat.
Ingredients
- 2 cups graham cracker crumbs about 14–16 full sheets; or use pre-crushed crumbs
- 1/2 cup unsalted butter melted
- 2 tablespoons granulated sugar
- fine sea salt pinch, optional, helps balance sweetness
- 16 ounces cream cheese 2 blocks, softened to room temperature; 1/3-less-fat is OK, avoid fat-free
- 3/4 cup powdered sugar sifted
- 1 teaspoon pure vanilla extract
- 1/4 cup milk or half-and-half whole milk preferred; 2% works in a pinch
- 8 ounces whipped topping such as Cool Whip, thawed; OR substitute 3 cups heavy cream whipped with 3–4 tablespoons powdered sugar
- 2 cans cherry pie filling 21 ounces each; look for a brand with lots of whole cherries
- additional whipped topping or whipped cream optional, for garnish
- fresh mint leaves or shaved white chocolate optional, for garnish
- crushed graham crackers optional, for sprinkling on top
Instructions
- Lightly grease a 9×13-inch baking dish with butter or a thin swipe of neutral oil, or line it with parchment paper for easier lifting and slicing later.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, salt (if using), and melted butter. Stir with a fork until every crumb looks moistened and the mixture resembles damp sand.
- Pour the crumb mixture into the prepared pan. Use the bottom of a measuring cup or drinking glass to press it firmly and evenly across the bottom. Transfer the pan to the fridge and chill for at least 15 minutes while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed for 2–3 minutes, until completely smooth and fluffy. Scrape down the sides of the bowl once or twice to avoid lumps.
- Add the powdered sugar and vanilla to the cream cheese. Mix on low at first, then increase to medium until well combined. Slowly add the milk or half-and-half, about a tablespoon at a time, just until the mixture is smooth, thick, and spreadable like a soft cheesecake filling.
- Gently fold the whipped topping (or homemade whipped cream) into the cream cheese mixture using a spatula. Use slow, broad strokes, turning the bowl as you go, to keep the mixture light and fluffy.
- Remove the chilled crust from the fridge. Spoon the cream cheese mixture onto the crust and spread it evenly with an offset spatula or the back of a spoon. Try not to press too hard so you keep the airy texture. Smooth the top.
- In a separate bowl, gently stir the cherry pie filling to distribute the cherries evenly. Spoon the filling over the cream layer in several large dollops, then use a clean spatula to spread it into an even layer over the top.
- Cover the pan tightly with plastic wrap or foil and refrigerate for at least 4 hours, or ideally overnight, until the crust has firmed and the layers are softly set and sliceable.
- Just before serving, garnish with dollops of whipped topping, a sprinkle of crushed graham crackers, or fresh mint leaves or shaved white chocolate, if desired. Cut into squares with a sharp knife, wiping the blade with a warm, damp cloth between cuts for neat slices. Serve cold.
Notes
Yield: about 12 generous servings, or up to 16 smaller pieces. Chill time is essential for clean slices—overnight chilling gives the best texture. For a slightly less sweet dessert, reduce the powdered sugar in the cream layer to 1/2 cup and use a light or reduced-sugar cherry pie filling. The dessert keeps covered in the refrigerator for 3–4 days; the crust will soften over time but still tastes great. For longer storage, you can freeze up to 1 month (ideally without the cherry topping), then thaw in the fridge and add the cherry layer before serving.
Nutrition
Calories: 400kcal
Love this recipe?Follow us at @thenandnowspace for more