Cherry Cheesecake Icebox Cake
This gorgeous homemade cherry pie pairs crunchy graham crackers with fruity cherry pie filling, a sweet creamy layer, and also a touch of vanilla.
Servings: 12
Ingredients
- 4 Cups heavy whipping cream cold
- 2 Cups powdered sugar
- 3 Packages cream cheese 8 Ounce packages, at room temperature
- 2 Teaspoons vanilla extract
- 1 Box graham crackers
- 3 Cans cherry pie filling 21 Ounce cans
Instructions
- Whip the cold heavy whipping cream and 1 cup of powdered sugar together in a large bowl with an electric mixer for 7 to 8 minutes or until thick and stiff. Set the whipped cream aside.
- In a separate large bowl, use the electric mixer again to combine the cream cheese, the remaining 1 cup of powdered sugar, and vanilla extract until smooth.
- Mix the whipped cream into the cream cheese at low speed until everything is combined.
- Now, assemble the dessert. Lay out a single layer of graham crackers along the bottom of an ungreased 9 x 13-inch baking pan or dish.
- Spread a thin layer of the cheesecake filling over the graham crackers, then spoon out one can of the cherry pie filling.
- Carefully, spread another thin layer of the cheesecake filling over the cherry pie filling, then place another single layer of graham crackers on top.
- Repeat this layering step one more time.
- After you add the last layer of graham crackers from the previous layer, spread the remaining cheesecake filling on top, wrap the dessert with plastic wrap, and refrigerate for 3 hours.
- When you are ready to serve the dessert, spoon the last can of cherry pie filling on top. Serve chilled.
Notes
Speedier whipping: Put the bowl and beaters in the freezer for 10 minutes to whip the cream up faster.
Beat the cream cheese well: Don't skip beating the cream cheese before mixing it with the other ingredients. It needs to be smooth and lump-free before combining it with the whipped cream, as you don't want cream cheese lumps in the finished ice box cake.
Use an offset spatula: This helps you to smooth the layers evenly.
Beat the cream cheese well: Don't skip beating the cream cheese before mixing it with the other ingredients. It needs to be smooth and lump-free before combining it with the whipped cream, as you don't want cream cheese lumps in the finished ice box cake.
Use an offset spatula: This helps you to smooth the layers evenly.
Nutrition
Calories: 862kcal | Carbohydrates: 93g | Protein: 9g | Fat: 52g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 147mg | Sodium: 450mg | Potassium: 367mg | Fiber: 2g | Sugar: 32g | Vitamin A: 2228IU | Vitamin C: 6mg | Calcium: 151mg | Iron: 2mg
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