Best Berries In The Snow Recipes

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BLUEBERRIES IN THE SNOW



Blueberries in the Snow image

Make and share this Blueberries in the Snow recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 cup sugar
1/2 cup milk
16 ounces whipped topping
1 -8 ounce cream cheese
1 large angel food cake
1 1/2 cups fresh blueberries
1 (21 ounce) can blueberry pie filling

Steps:

  • Combine sugar, milk, and cream cheese in a large bowl. Beat with electric mixer until blended.
  • Fold in cool whip and blueberries together.
  • Crumble angel food cake into small pieces and add to cream mixture Mix well and pour into a large bowl packing mixture down and spreading evenly.
  • Pour blueberry pie filling on top and spread evenly. Cover and refrigerate for at least three hours before serving.

Nutrition Facts : Calories 755.2, Fat 20.8, SaturatedFat 12.6, Cholesterol 68.8, Sodium 645.8, Carbohydrate 135.3, Fiber 3.6, Sugar 94.4, Protein 10.3

BERRIES IN THE SNOW DESSERT



Berries in the Snow Dessert image

A refreshing and creamy dessert that's topped with delicious fruit filling.

Provided by Unknown

Yield 9 x 13 inch pan

Number Of Ingredients 5

1 prepared angel food cake (GF Option: use gluten-free angel food cake)
1 package (8-ounce) cream cheese, softened
1 cup powdered sugar
1 carton (16-ounce) heavy cream, whipped OR 1 (12-ounce) tub whipped topping
2 (21-ounce) cans cherry pie filling (GF Option: use gluten-free pie filling)

Steps:

  • Tear angel food cake into bite size pieces; place in large mixing bowl.
  • Beat together cream cheese and powdered sugar until smooth. Fold in whipped heavy cream.
  • Mix cream cheese mixture and cake together. Spoon into 9 x 13 pan. Top with cherry pie filling.
  • Refrigerate for 4 hours or overnight.
  • Cut into squares and serve.

STRAWBERRIES IN THE SNOW



Strawberries in the Snow image

Light angel food cake is layered on cream and covered in strawberries. A wonderful dessert to serve at a spring or summer gathering.

Provided by Heather

Categories     Desserts

Time 1h15m

Number Of Ingredients 7

1 baked angel food cake (I use a boxed mix for mine)
2 (8oz/250g) packages cream cheese, softened
1 large (16oz tub) frozen whipped topping, thawed
2 cups powdered sugar
1 quart strawberries, thinly sliced
1/2 cup sugar
1 (14oz tub) strawberry glaze

Steps:

  • In a small bowl, stir sliced strawberries and 1/2 cup sugar together. Chill in the refrigerator for at least one hour.
  • After strawberries have chilled and made some juice, stir in strawberry glaze.
  • In a mixer, beat softened cream cheese, frozen whipped topping and powdered sugar together until creamy.
  • Spread cream mixture in a 9×13 dish. Cut angel food cake into small, 1-inch pieces and place the cake on top of cream mixture.
  • Gently push some of the cake pieces into the cream.
  • Top with strawberry mixture. Chill in the refrigerator.

Nutrition Facts : Calories 424 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 207 milligrams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

STRAWBERRIES IN THE SNOW



Strawberries in the Snow image

This is a favorite of my pastors- It is light and low in sugar but delicious!

Provided by Wanda Vance

Categories     Cakes

Number Of Ingredients 6

1 pkg whole pre-made angel food cake
1 large container of strawberries
2 box vanilla sugar free instant pudding
4 c milk
2- pkg or tubs of sugar free cool whip
2 pkg sugar free strawberry glaze

Steps:

  • 1. In a large 13x9 pan break into pieces the angel food cake and make a layer in the pan
  • 2. In a bowl mix together the 2 boxes of pudding and the milk till slightly stiff
  • 3. Add in softened Cool Whip and stir well until all lumps are gone- set aside
  • 4. Wash strawberries- take caps and ends off then slice or chop the strawberries. ( I chop - it makes more)
  • 5. Combine the glaze and the strawberries.
  • 6. Pour the vanilla pudding mix over the cake pieces, spread evenly all over. Now pour the strawberries and glaze mix on top of this- Let chill in refrigerator. Serve chilled.

STRAWBERRIES-IN-THE-SNOW



Strawberries-in-the-Snow image

Quick, Easy and Delicious!

Provided by Angie Cole

Categories     Fruit Desserts

Number Of Ingredients 6

1 large angel food cake
8 oz cream cheese
1 pkg strawberry glaze
1 large cool whip
1 c confectioners' sugar
1 pkg strawberries

Steps:

  • 1. Combine berries and juice with pie glaze and confectioners sugar. Set aside. Cut cake in thin slices. Combine whipped topping and cream cheese in mixer. Put in 9 x 12-inch glass pan or pretty glass bowl. Layer it starting with topping, then cake. Alternately layer until cake is gone. Last add the strawberry mixture and chill overnight.

BERRIES IN THE SNOW



Berries in the Snow image

Custard topped with poached meringue, sprinkled with raspberries and drizzled with crispy caramel. You can prepare custard and meringues up to a day ahead storring custard, meringues and berries separately in airtight containers in the refrigerator.

Provided by SharleneW

Categories     Dessert

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 cups sugar, divided
2 tablespoons cornstarch
2 1/2 cups milk
4 large eggs, separated
2 tablespoons kirsch or 1 teaspoon vanilla
1/4 teaspoon cream of tartar
2 cups raspberries, rinsed and drained

Steps:

  • In a 2 to 3-quart pan, mix 1/3 cup sugar and cornstarch. Add milk and egg yolks; whisk until smooth. Whisk over high heat and mixture boils At once,next pan in ice water; stir often until cool, about 9 minutes. Stir in kirsch (or vanilla).
  • Meanwhile, in a deep bowl, with mixer on high speed, whip egg whites with cream of tartar until foamy. Continuing to beat, gradually add 2/3 cup sugar, 1 tablespoon at a time, and beat until mixture holds stiff,m glossy peaks, about 6 minutes total.
  • In a deep, 10- to 12-inch frying pan over high heat, bring about 1 1/2 inches of water to a boil; reduce heat to medium. Using a large spoon, scoop up about an eighth of the meringue at a time and push from spoon into simmering water. Fill pan with scoops of meringue without letting them touch each other (they will expand slightly). Cook until bottoms of meringues are firm to touch, about 1 minute. Turn over and cook until firm to touch on the other side, about 1 minute longer. With a slotted spoon, lift meringues from water, drain briefly, and set slightly apart in a rimmed pan or dish. Repeat to cook remaining meringues (they shrink slightly as they cool).
  • Spoon the custard equally into dessert bowls. Add a poached meringue to each bowl and sprinkle with raspberries.
  • Place remaining 1/2 cup sugar in an 8- to 10-inch frying pan over high heat. Shake and tilt pan often until sugar is melted and amber-colored, 3 to 4 minutes. At once, spoon the hot caramel over meringues; don't let it touch the bowls. Caramel immediatelyl becomes crisp and brittle, but softens and begins to melt after standing.
  • For crisp caramel, serve immediately; for softer caramel, cover and chill up to 1 hour.

Nutrition Facts : Calories 253.5, Fat 5.4, SaturatedFat 2.5, Cholesterol 103.7, Sodium 73.8, Carbohydrate 46.8, Fiber 2, Sugar 38.9, Protein 6

CHERRIES IN THE SNOW CAKE II



Cherries in the Snow Cake II image

A nice, light no-bake dessert that's a cross between cake and pudding! Easy and delicious! I made mine low-fat by using low-fat cream cheese and lite whipped topping.

Provided by SARABOWENAK

Categories     Desserts     Cakes

Time 35m

Yield 12

Number Of Ingredients 7

2 (21 ounce) cans cherry pie filling
1 cup white sugar
½ cup all-purpose flour
2 (8 ounce) packages cream cheese
1 (12 ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract
1 (9 inch) angel food cake

Steps:

  • In a saucepan, combine cherries, sugar and flour. Bring to a boil over medium-high heat, stirring constantly. Continue to boil for 5 minutes. Remove from heat and set aside to cool.
  • In a large bowl, beat cream cheese and vanilla until smooth. fold in whipped topping. Pour half of the cream cheese mixture into a 9x12 inch glass dish.
  • Crumble the angel food cake and sprinkle evenly over the top of cream cheese mixture in dish. Spread remaining cream cheese mixture over cake. Cover top with cherry mixture. Refrigerate for at least 5 hours.

Nutrition Facts : Calories 491 calories, Carbohydrate 72.3 g, Cholesterol 41.1 mg, Fat 20.5 g, Fiber 1.2 g, Protein 5.7 g, SaturatedFat 14.4 g, Sodium 347.7 mg, Sugar 23.2 g

BERRIES IN THE SNOW



Berries in the Snow image

This dessert is not only easy to make but also Diabetic friendly.

Provided by Janice Thomas

Categories     Fruit Desserts

Time 10m

Number Of Ingredients 4

2 can(s) blueberry pie filling (fruit of choice)
1 angel food cake (ring pan/2 bricks)
1 Lg box vanilla pudding (flavor of choice)
1 Lg whipped topping

Steps:

  • 1. Mix pudding according to directions on the box. Set in refrigerator to chill.Break up cake with hands or cut into cubes and place in 9x12 pan or container.Spread pudding over cake evenly.Spread fruit over pudding evenly. Top with whipped topping.

STRAWBERRIES IN THE SNOW TRIFLE



Strawberries in the Snow Trifle image

This trifle is so good, very rich, but can easily be made with low fat or fat free ingredients. Use a large trifle bowl, or clear bowl for the best presentation. It makes a big batch, so cut if half if you don't want to feed a crowd.

Provided by Megans Mommy

Categories     Dessert

Time 25m

Yield 16 serving(s)

Number Of Ingredients 9

1 angel food cake, torn into bite size pieces
8 ounces cream cheese, softened
1 (8 ounce) can sweetened condensed milk
12 ounces Cool Whip
2 pints strawberries
1 cup sugar
2 tablespoons strawberry gelatin
3 tablespoons cornstarch
1 cup water

Steps:

  • Mix the water, sugar and cornstarch in a pan.
  • bring to a boil over medium high heat and boil for one minute.
  • remove from the heat and add the gelatin powder.
  • Stir until blended.
  • Allow the mixture to cool.
  • Slice the berries, add to the jello mixture.
  • In a separate bowl, using an electric mixer, blend the cream cheese and sweetened condensed milk.
  • In a large bowl, add 1/3 the angel food cake, drizzle with 1/3 of the cream cheese mixture, then spread 1/4 of the cool whip over the top.
  • Add 1/3 of the berries mixture to the bowl.
  • Continue to layer until all the ingredients are used, ending with a layer of berries.
  • Top with remaining cool whip.
  • Chill for at least 2 hours.
  • Best if eaten the same day, if it sits overnight, it will be too soggy.

Nutrition Facts : Calories 326.7, Fat 11.8, SaturatedFat 8.6, Cholesterol 20.4, Sodium 255.8, Carbohydrate 52.1, Fiber 1, Sugar 38.6, Protein 5

STRAWBERRIES IN THE SNOW



Strawberries in the Snow image

This is a recipe given to me by one of my sister-in-laws.

Provided by Wanda Vance @WandaDTV

Categories     Cakes

Number Of Ingredients 6

1 pound(s) strawberries
1 pre cooked angel food cake
1 box(es) instant vanilla pudding
1 1- tub of sugar free cool whip
1 bag(s) sugar free strawberry glaze
2- cup(s) milk

Steps:

  • Pull apart angel food cake into chunks and layer in 9x13 pan
  • In a bowl mix together the pudding mix and milk. Add the softened bowl of cool whip- stir well. Pour this on top of the angel food cake.
  • Wash strawberries and cut top and bottom off. Then cut in 1/2 and slice . Put in a bowl with the strawberry glaze and mix well.
  • Pour this over top of the cake and pudding mix. Spread over evenly. Chill till served.

CHERRY BERRIES ON A CLOUD



Cherry Berries on a Cloud image

"Serve this elegant dessert, and you're sure to get requests for the recipe," says field editor Darlene Alexander of Nekoosa, Wisconsin.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 14

6 large egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1-3/4 cups sugar
FILLING:
6 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream, whipped
2 cups miniature marshmallows
TOPPING:
1 can (21 ounces) cherry pie filling
2 cups sliced fresh strawberries
1 teaspoon lemon juice

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the cream of tartar and salt; beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not under beat). Spread evenly in a greased 13x9-in. baking pan. Bake at 275° for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours. , In another large bowl, beat the cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.

Nutrition Facts : Calories 279 calories, Fat 7g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 89mg sodium, Carbohydrate 52g carbohydrate (47g sugars, Fiber 1g fiber), Protein 2g protein.

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