Instructions

1. 1

   In a large mixing bowl, beat the cream cheese until completely smooth with no lumps remaining. Add the powdered sugar and vanilla, then mix until the filling looks light and fluffy.

2. 2

   Fold in the whipped topping using a spatula instead of a mixer. The mixture should stay airy and soft rather than dense.

3. 3

   In a trifle dish or large glass bowl, spread a layer of angel food cake cubes across the bottom. Leave a few gaps so the cherry filling can settle into the cake.

4. 4

   Spoon part of the cherry pie filling over the cake layer, letting some of the syrup drip down the sides of the bowl. Sprinkle a handful of mini marshmallows over the cherries.

5. 5

   Add a layer of the cream mixture and smooth it gently with the back of a spoon. Repeat the layers until all ingredients are used, finishing with cherries on top for the classic “snowy” look with bright red swirls.

6. 6

   Cover and refrigerate for at least 4 hours before serving. The cake should soften slightly and absorb some of the cherry filling while still holding its shape.