Cherries In The Snow
A classic no-bake layered cherry dessert with a buttery graham cracker crust, fluffy cream cheese and whipped topping “snow” layer, and glossy cherry pie filling on top. Perfect for holidays, potlucks, and make-ahead entertaining.
Ingredients
- 2 cups graham cracker crumbs about 14–16 full sheets; honey grahams work well
- 1/2 cup unsalted butter melted
- 3 tablespoons granulated sugar
- pinch fine sea salt
- 8 ounces cream cheese softened to room temperature
- 1 cup powdered sugar sifted
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice optional but recommended
- 8 ounces whipped topping like Cool Whip, thawed
- 21 ounces cherry pie filling 1 can; look for “extra fruit” if possible
Instructions
- Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Glass dishes work especially well because you can see the layers and it chills evenly.
- Crush the graham crackers into fine crumbs using a food processor, or place them in a sturdy zip-top bag and roll with a rolling pin until finely crushed.2 cups graham cracker crumbs
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of fine sea salt. Stir until the mixture looks like damp sand and holds together when squeezed. If it seems too dry, add another tablespoon of melted butter.2 cups graham cracker crumbs, 1/2 cup unsalted butter, 3 tablespoons granulated sugar, pinch fine sea salt
- Pour the crumb mixture into the prepared baking dish. Press it firmly and evenly across the bottom using your fingertips or the bottom of a measuring cup so the crust holds together when sliced.
- Refrigerate the crust for 10–15 minutes to help it set while you prepare the cream cheese layer.
- In a large mixing bowl, add the softened cream cheese. Beat with a hand mixer (or stand mixer with the paddle attachment) on medium speed until smooth and fluffy, about 1–2 minutes, scraping down the sides as needed.8 ounces cream cheese
- Add the powdered sugar, vanilla extract, and lemon juice to the cream cheese. Beat again until smooth and well combined. Taste and adjust sweetness if desired.1 cup powdered sugar, 1 teaspoon pure vanilla extract, 1 teaspoon fresh lemon juice
- Gently fold the thawed whipped topping into the sweetened cream cheese mixture with a spatula until no streaks remain and the mixture is light and fluffy.8 ounces whipped topping
- Remove the chilled crust from the refrigerator. Dollop the cream mixture over the crust, then spread it into an even layer all the way to the edges using an offset spatula or the back of a spoon.
- Spoon the cherry pie filling gently over the cream layer. Dollop it in several spots, then carefully spread to connect the dollops, taking care not to drag the cream layer up into the cherries.21 ounces cherry pie filling
- Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight for best texture and flavor.
- When ready to serve, cut into squares with a sharp knife, wiping the blade between cuts for the cleanest layers. Serve chilled. Optionally top each square with a dollop of whipped cream and a sprinkle of crushed graham crackers.
Notes
This dessert can be prepared a day in advance and chilled overnight for the best flavor and cleanest slices. For a firmer crust, you may bake the crust at 350°F (175°C) for 8–10 minutes, then cool completely before adding the cream layer (the recipe is still mostly no-bake). You can vary the topping by using blueberry, strawberry, or mixed-berry pie filling; or add 1/2 teaspoon almond extract to the cream layer and sprinkle slivered almonds on top for an almond-cherry twist. Store covered in the refrigerator for up to 3–4 days. Freezing is possible for up to 1 month but may slightly affect the texture of the cream layer.
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