About this time of year, after months of dark, cold weather, I start wistfully thinking about summer and the promise of warmth and sunshine. One of my favorite desserts from
childhood was a summer-only treat made of angel food cake/cream cheese/whipped topping ‘snow’, which Mom and Grandma would top with canned cherry pie filling for me. What can I say - I loved cherry pie filling as a kid!
These days I make the dessert anytime with frozen blackberries picked and preserved in August. It’s a reminder of summer – of the sun warmed fruit, juice-stained fingers
and lips, bees buzzing and jammy berry perfume in the air. ‘Cherries in the Snow’ has evolved from canned filling to ‘Berries in the Snow,’ a
gelée with blackberries, raspberries, blueberries, or strawberries (or any mixture thereof). Use whatever sounds good to you!
Note: *Recipe will make more a bit more
gelée topping than can fit in a 9x9” pan.
Berries in the Snow
1 8oz. container whipped topping
1 c. powdered sugar
1 8oz. package cream cheese
1 angel food cake
Blend together cream cheese and sugar. Fold in Cool Whip. Break Angel Food cake into small pieces, and beat into cream cheese mixture. Scrape into a 9x9” pan.
1 c. sugar
2 c. water
3 heaping Tbsp. Cornstarch
4 Tbsp. Karo syrup
¼ tsp. Salt
5 Tbsp. Raspberry or Strawberry Jello mix
2 c. Berries (or as many as desired)
Add Sugar, Water, Cornstarch, Karo, and Salt to a medium pot. Whisk together, and turn to medium heat. Stirring continually, heat until mixture boils and turns clear. Immediately
remove from heat, and add powdered Jello. Allow mixture to cool until lukewarm, and then gently stir in berries.
Cover the top of the cream cheese and Angel Food Cake mixture with the berry blend. Refrigerate at least 2 hours or until chilled through before serving.