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My grandmother made this every Christmas Eve. No exceptions. She called it her “miracle dessert” because it took maybe twenty minutes to put together but looked like something from a fancy bakery. I didn’t appreciate it until I was old enough to start hosting my own holiday dinners and realized just how genius this recipe really is.

Cherries in the Snow is one of those classic American desserts that peaked in the 1970s but absolutely deserves a comeback. It’s layers of fluffy, no-bake cheesecake filling topped with cherry pie filling, all sitting on a simple graham cracker crust. Think of it as cherry cheesecake’s easier, more forgiving cousin.

What Makes This Dessert Work

The magic here is texture contrast. You’ve got the crispy, buttery crust on the bottom. Then this impossibly light cream cheese filling that’s been whipped with Cool Whip (or real whipped cream if you’re fancy about it). And finally those glossy, sweet cherries on top that tie everything together.

I used to overthink this recipe. Tried making it with fresh cherries once, roasted and everything. Total waste of time. The canned cherry pie filling exists for a reason. It’s perfectly sweetened, perfectly glossy, and honestly tastes exactly right. Sometimes the vintage recipes just work.

How to Store It

This dessert needs to chill for at least four hours before serving. Overnight is even better because the crust softens just slightly from the filling, which I actually prefer. It keeps in the refrigerator for up to five days covered with plastic wrap. Don’t freeze it though. The texture goes weird and the cherries get watery when they thaw.

Ingredients

• 2 cups graham cracker crumbs (about 14 full sheets)
• 1/3 cup melted butter
• 2 tablespoons sugar
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 8 oz Cool Whip, thawed (or 2 cups homemade whipped cream)
• 1 can (21 oz) cherry pie filling

Instructions

1. Mix the graham cracker crumbs with melted butter and sugar. Press firmly into the bottom of a 9×13 inch pan. I use the bottom of a measuring cup to really pack it down. Pop it in the fridge while you make the filling.
2. Beat the softened cream cheese until smooth. This takes a solid two minutes. Any lumps now will haunt you later.
3. Add the powdered sugar and vanilla. Beat again until combined.
4. Fold in the Cool Whip gently. You want to keep it fluffy, so don’t go crazy with the mixer here. A spatula works best.
5. Spread the cream cheese mixture over the chilled crust. Smooth the top as best you can.
6. Spoon the cherry pie filling over the cream cheese layer. You can spread it edge to edge or leave a small border of white showing. Both look pretty.
7. Cover and refrigerate for at least four hours. Overnight is ideal.
8. Slice into squares and serve cold.

A Few Things I’ve Learned

The cream cheese absolutely needs to be at room temperature. Cold cream cheese makes a lumpy filling, and no amount of beating fixes it. I leave mine on the counter for at least an hour before starting.

For a slightly more grown up version, add a tablespoon of amaretto to the cream cheese mixture. It plays beautifully with the cherries without being overpowering.

If you can’t find cherry pie filling, blueberry works surprisingly well. So does strawberry. I’ve even seen people use lemon curd on top instead, which sounds strange but apparently has its fans.

This dessert travels well, which is why it shows up at potlucks constantly. Just keep it cold during transport. A cooler with ice packs underneath works perfectly.

Some people add a layer of crushed pineapple between the cream cheese and cherries. My grandmother would never, but I’ve tried it and it’s actually pretty good. Just drain the pineapple really well or you’ll end up with a soggy situation.

The graham cracker crust can be swapped for crushed Oreos if you want a chocolate base. Use about 25 Oreos and skip the added sugar since the cookies are already sweet. The cream cheese filling stays the same.

This recipe doubles easily for larger pans. A half sheet pan feeds about 24 people, which makes it perfect for church suppers and office parties.

I still make this every Christmas Eve. It’s become my thing now, just like it was my grandmother’s. There’s something nice about that kind of continuity. Plus, people genuinely get excited when they see it on the dessert table. In a world of complicated recipes and trendy ingredients, sometimes the simple stuff wins.