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Cherries in the Snow

Yield 12 servings (serving size: 1 cup)
"I like to use this recipe for special occasions. The colors are pretty, and it tastes like a heavy dessert. I end up giving out the recipe to almost everyone who tries it." --CL Reader

Ingredients

  • 1 (8-ounce) tub fat-free cream cheese
  • 1 cup sifted powdered sugar
  • 1 (12-ounce) carton frozen reduced-calorie whipped topping, thawed
  • 8 cups (1-inch) cubed angel food cake
  • 1 (20-ounce) can light cherry pie filling

Nutrition Information

  • calories 212
  • caloriesfromfat 17 %
  • fat 3.9 g
  • satfat 2.5 g
  • monofat 0.0 g
  • polyfat 1.3 g
  • protein 5.5 g
  • carbohydrate 39 g
  • fiber 0.0 g
  • cholesterol 4 mg
  • iron 0.2 mg
  • sodium 279 mg
  • calcium 100 mg

How to Make It

  1. Beat cream cheese at medium speed of a mixer until smooth. Gradually add the sugar, beating until blended. Gently fold in whipped topping.

  2. Place half of cake cubes in a large glass bowl; top with half of cheese mixture. Spread half of cherry filling over cheese mixture. Repeat layers with remaining cake cubes, cheese mixture, and cherry filling. Cover and chill.