Depending on the time of the year, Grandma would call this favorite dessert either “Cherries in the Cloud” around Easter when we had warmer weather or Cherries in the Snow for around Christmas when it would be cold and snowy out. We’ve had quite the ride here in Michigan so far this March so it will be interesting to see what you end up naming it.

Bottom layer-Crunchy Crust:
1 cup flour
1/2 cup oleo softened 
1/4 cup brown sugar
1/2 cup walnuts or pecans chopped
Combine by mashing with fork. Spread an even layer on a cookie sheet, bake for 15 minutes at 400 degrees. Draw a knife through to crumble while it’s still warm and pat into bottom of a 9×13 inch dish. Set aside to cool.

Snowy, or a Cloudy middle layer, your call:
8 ounces of cream cheese softened 
1 cup confectioners sugar
2 teaspoons vanilla
1 1/2 cups heavy whipping cream
Beat the cream cheese, confectioners sugar, and vanilla until smooth. Set aside. Whip the whipping cream until stiff, and fold into the cream cheese mixture. Drop in dollops on top of cooled crust and spread evenly with back of large spoon.

Top layer: 
Top with your favorite 21-ounce can of cherry fruit filling. Any flavor pie filling will work, but cherry is our favorite. Cover and place in fridge to set for at least 2 hours. You can make this dessert up the day before and let set overnight.

Enjoy!