Cherry Cloud Delight
A no-bake, dreamy dessert layered with fluffy cream cheese filling, angel food cake, and luscious cherry pie topping. Light, fruity, and perfect for potlucks, holidays, or Christmas gatherings.
Ingredients
- 12 ounces cream cheese, softened use block-style, not spreadable tub
- ¾ cup powdered sugar sifted
- ⅓ cup whole milk or half-and-half for creamier texture
- ½ teaspoon vanilla extract or almond extract for variation
- 8 ounces frozen whipped topping, thawed or use homemade whipped cream
- 1 cake angel food cake 15 ounces, torn into bite-sized pieces
- 42 ounces cherry pie filling or use homemade cherry compote
Instructions
- In a large mixing bowl, beat the softened cream cheese on medium-high speed for 1–2 minutes until smooth and fluffy.
- Add sifted powdered sugar and beat again until creamy and lump-free.
- Pour in the milk and vanilla extract, then mix on medium until smooth, scraping down the sides of the bowl.
- Gently fold in the thawed whipped topping with a spatula until fully combined and no streaks remain.
- Carefully fold in the torn pieces of angel food cake until evenly coated with the creamy mixture.
- Spread the mixture into a 9×13-inch baking dish in an even layer.
- Spoon the cherry pie filling evenly over the top of the dessert.
- Refrigerate for at least 30 minutes before serving to allow the layers to meld.
Notes
For extra flair, top with chopped pecans, a chocolate drizzle, or orange zest. Swap cherry pie filling with blueberry or raspberry for variation. Store covered in the fridge for up to 3 days. Not freezer-friendly.
Nutrition
Calories: 206kcalCarbohydrates: 34gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 170mgPotassium: 80mgFiber: 1gSugar: 27gVitamin A: 300IUVitamin C: 2mgCalcium: 60mgIron: 0.5mg
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