Lina: Samad, remember that fluffy cherry dessert your aunt brought last July 4th?
Samad: You mean the angel food cherry cloud of happiness? Oh, I dream about that thing.
Lina: Let’s make it today! It’s super easy and has that nostalgic, all-American flavor. Plus, it uses angel food cake and cherry pie filling our main stars.
Samad: Boom. Dessert magic in under 15 minutes.
Table of Contents
Why We Love This angel food cherry pie filling dessert
Samad: Okay, here’s why this dessert rules:
- No-bake. That means no sweating over the oven.
- Only 5 ingredients. Like, are we even trying?!
- Light and fluffy. It’s like a cake and a mousse had a cherry baby.
- Perfect for busy American families especially on holidays or potluck nights.
Lina: Plus, it tastes like childhood. Like something your grandma used to make in a glass dish with pride.
Ingredients You’ll Need
Lina: Grab these goodies from your pantry or store:
Main Ingredients
- 1 store-bought angel food cake (or homemade if you’re feeling extra!)
- 1 can cherry pie filling
- 1 container (8 oz) Cool Whip, thawed
- 1 package (8 oz) cream cheese, softened
- 1 teaspoon vanilla extract
Samad: That’s it. Seriously. No gelatin. No fancy stuff.
How to Make angel food cherry pie filling dessert
Lina: You ready for the easiest steps ever?
Step 1 – Cube the Cake
Samad: Just chop up the angel food cake into 1-inch cubes. No ruler needed.
Step 2 – Whip the Cream Cheese
Lina: In a big mixing bowl, beat the cream cheese until smooth. Add vanilla.
Samad: Then fold in the Cool Whip gently. This stuff is fluffy gold.
Step 3 – Layer the Love
Lina: In a 9×13 dish or trifle bowl, layer half the cake cubes, then half the cream cheese mix, then half the cherry pie filling.
Samad: Repeat it all again. Boom layered perfection.
Step 4 – Chill and Serve
Lina: Chill for at least 2 hours so it sets and gets dreamy.
Samad: Serve with extra cherries on top if you’re feeling extra bougie.
Tips for the Fluffiest Results
Samad: Want it even better?
- Use cold cream cheese so the mix stays thick.
- Don’t overmix the Cool Whip it’ll deflate.
- Serve in clear cups for parties people love seeing the layers.
Lina: And yes, you can totally use low-fat cream cheese and light Cool Whip. We tested it. Still amazing.
When to Serve angel food cherry pie filling dessert
Lina: We love this one for:
- Fourth of July (red, white, and yum!)
- Christmas with a little green mint leaf on top
- Sunday potlucks or family reunions
- Weeknight cravings when you need sweet comfort fast
Samad: It travels well too. Just pop foil on top and go.
FAQs About angel food cherry pie filling dessert
Q: Can I use homemade cherry pie filling instead of canned?
Lina: Absolutely! If you’ve got fresh cherries and time, go for it. But the canned kind works great in a pinch.
Q: What if I don’t have Cool Whip?
Samad: You can sub in homemade whipped cream just beat 1 cup heavy cream with a few tablespoons of sugar until stiff peaks form.
Q: Can I make this the night before?
Lina: Oh yes! It actually tastes better after chilling overnight. The flavors really mingle.
Q: Can I freeze it?
Samad: We wouldn’t recommend it. The texture changes too much after freezing. Just refrigerate and eat within 2–3 days.
Q: Can I swap the fruit?
Lina: Yep! Try blueberry, strawberry, or even pineapple pie filling for a tropical twist.
Q: Is this dessert gluten-free?
Samad: Not unless your angel food cake is labeled gluten-free. But you can find GF angel food cake mixes or make it from scratch with almond flour!
Q: Can I make this in a trifle dish instead of a 9×13 pan?
Lina: Oh yeah! A trifle dish makes it look super fancy. The layers really shine through in glass.
Q: Can I add crushed pineapple or other fruits?
Samad: Totally! Crushed pineapple adds sweetness and tropical vibes. Just make sure to drain it well so the dessert doesn’t get soggy.
Q: How long can it sit out at a party?
Lina: We’d say up to 2 hours max. After that, it should go back in the fridge since it has cream cheese and Cool Whip.
Q: What’s the best way to store leftovers?
Samad: Cover it tightly with plastic wrap or a lid, and keep it in the fridge. It’ll stay good for 2–3 days.
Q: Can I use fresh cherries instead of canned pie filling?
Lina: Yep! Just cook them down with some sugar and cornstarch to make your own cherry topping. Homemade fans, rejoice!
Q: Can kids help make this?
Samad: Heck yes! Kids love layering the ingredients and licking the spoon, obviously.
Final Thoughts From Our Kitchen
Lina: We hope this recipe made your day easier and sweeter.
Samad: And don’t forget good food is better shared. Make it, love it, and pass it along.
More Fruit Desserts to Try
If you’re loving the combo of fruit and cream, don’t miss these delicious options from our kitchen:
- Satisfy your frozen dessert cravings with our Strawberry Cheesecake Blizzard Recipe — a creamy, berry-loaded treat that’s like your favorite drive-thru pick-me-up, but homemade.
- For a cozy oven-baked alternative, this Newfoundland Fairies Berry Crumble brings together juicy berries and a golden crumble topping.
- And if you’re planning ahead for the holidays, nothing beats the dense, nostalgic flavor of our Classic Fruit Cake Recipe — packed with dried fruit and spice.
Angel Food Cherry Cloud Dessert
Ingredients
- 1 store-bought angel food cake cubed
- 21 oz cherry pie filling
- 8 oz Cool Whip thawed
- 8 oz cream cheese softened
- 1 tsp vanilla extract
Instructions
- Cut the angel food cake into 1-inch cubes and set aside.
- In a large mixing bowl, beat softened cream cheese until smooth. Add vanilla extract.
- Gently fold in the Cool Whip to the cream cheese mixture until fully combined.
- In a 9×13 dish or trifle bowl, layer half the cake cubes, half the cream mixture, and half the cherry pie filling.
- Repeat layers one more time.
- Chill for at least 2 hours before serving.
Notes
• Can be made a day ahead.
• Store leftovers covered in the fridge for up to 3 days.
