sixtic The dessert is crowned with two cans (21 oz each) of cherry pie filling, offering a glossy, vibrant red topping loaded with whole cherries. Presented in a glass dish, the striking contrast of the white cream against the deep cherry layers makes it a visually stunning treat, perfect for gatherings or a refreshing end to a meal.
Ingredients:
- 12 oz cream cheese
- 1/2 cup powdered sugar
- 1/2 cup whole milk
- 1/2 tsp vanilla extract
- 8 oz whipped topping
- 1 angel food cake
- 2 cans (21 oz each) cherry pie filling
Instructions:
- Prepare the Cream Mixture:
- In a large mixing bowl, beat the 12 oz cream cheese until smooth.
- Gradually add 1/2 cup powdered sugar, 1/2 cup whole milk, and 1/2 tsp vanilla extract, mixing until fully combined and creamy.
- Gently fold in the 8 oz whipped topping until the mixture is light and fluffy.
- Assemble the Dessert:
- Tear the angel food cake into bite-sized pieces and layer half of them in the bottom of a 9×13-inch glass dish.
- Spread half of the cream mixture evenly over the cake pieces.
- Pour one can (21 oz) of cherry pie filling over the cream layer, spreading it out gently.
- Repeat the layers with the remaining cake pieces, cream mixture, and the second can of cherry pie filling.
- Chill and Serve:
- Cover the dish and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld and the dessert to set.
- Serve chilled, scooping out portions to reveal the layered effect.
Yield:
- Approximately 12-15 servings, depending on portion size.
