Best Icebox Cherry Dessert Recipes

Cherry-topped Icebox Cake image

Provided by carolinafan

Categories Dessert

Time 15m

Yield 1 nine x thirteen pan, 12 serving(s)

Number Of Ingredients 5

20 whole graham crackers
2 cups cold milk
1 package instant vanilla pudding or 1 package chocolate instant pudding
1 1/2 cups thawed Cool Whip
2 (21 ounce) cans cherry pie filling

Steps:

Line 13x9 inch pan with some of the graham crackers, breaking crackers, if necessary.
Pour cold milk into bowl.
Add pudding mix.
With electric mixer at low speed, beat until well blended, 1 to 2 minutes.
Let stand 5 minutes, then blend in whipped topping.
Spread half of the pudding mixture over crackers.
Add another layer of crackers.
Top with remaining pudding mixture and remaining crackers.
Spread cherry pie filling over crackers.
Chill about 3 hours.

Nutrition Facts : Calories 299.8, Fat 6.3, SaturatedFat 3.4, Cholesterol 5.7, Sodium 300.2, Carbohydrate 57.4, Fiber 1.2, Sugar 17.1, Protein 3.4

Icebox Cherry Dessert image

Provided by Anita Harris

Categories Dessert

Time 3h

Yield 12 serving(s)

Number Of Ingredients 7

1 loaf angel food cake
1 (8 ounce) package cream cheese, softened
1 -1 1/2 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla
2 cans prepared cherry pie filling (or filling of your choice)
1 (12 ounce) carton Cool Whip, thawed

Steps:

Cut angel food cake into slices and place in a single layer in the bottom of a 13x9 casserole dish.
In a large bowl mix together cream cheese, powdered sugar, milk and vanilla.
Beat with an electric mixer until smooth.
Spread this mixture over cake layer; chill about 1 hour.
Spread pie filling over cream cheese filling then spread with Cool Whip.
Chill additional 2-3 hours.

Chocolate-Cherry Icebox Cake image

Provided by Amanda Freitag

Categories dessert

Time 13h10m

Yield 10 servings

Number Of Ingredients 9

4 cups heavy cream
1/4 cup sugar
1 tablespoon vanilla extract
Three 9-ounce packages chocolate wafer cookies (or make your own!)
Two 10-ounce bags frozen pitted cherries (sour cherries preferred)
2/3 cup sugar
2 tablespoons cornstarch
1/4 cup lemon juice
Unsweetened cocoa powder, for dusting

Steps:

For the icebox cake: In a large bowl, using an electric mixer on high speed, beat together the cream, sugar and vanilla until soft peaks form. Transfer to a large resealable freezer bag or a pastry bag fitted with a large round tip. (If using a freezer bag, snip off a corner when ready to pipe.)
Arrange an even layer of cookies in a 9-inch springform pan (or on a large flat plate). Spread the cookies with a 1/4-inch layer of whipped cream, leaving a narrow border at the edges. Repeat with the remaining cookies and cream; there should be 7 to 8 cookie layers total. End with a layer of whipped cream and then pipe cream on top in concentric circles to simulate a bumpy cake. Cover with plastic wrap and refrigerate overnight.
For the cherry sauce: Bring the cherries, sugar and 2/3 cup water to a boil in a medium saucepan over medium-high heat, stirring often. Stir together the cornstarch and 1/4 cup water in a small bowl until smooth. Stir the cornstarch slurry into the boiling cherry mixture. Return to a boil and cook until thickened, stirring constantly, about 1 minute. Remove from the heat and stir in the lemon juice. Puree in a blender or with an immersion blender.
To serve, dust the top of the icebox cake with cocoa powder and drizzle with cherry sauce.