Cherries in the Snow

"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

Yield: 12 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 17%
  • Fat: 3.9g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 1.3g
  • Protein: 5.5g
  • Carbohydrate: 39g
  • Fiber: 0.0g
  • Cholesterol: 4mg
  • Iron: 0.2mg
  • Sodium: 279mg
  • Calcium: 100mg

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

Preparation

  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.
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