Tart Cherry Icebox Cake
Tart Cherry Icebox Cake
This tart cherry icebox cake is a no-bake dessert with alternating layers of cherries, icing and graham crackers. Recipe courtesy of Chelsea Lords, provided by Choose Cherries.
Prep Time
30
minutes
Cook Time
2
hours
Servings
8
Total time: 2 hours, 30 minutes
Ingredients
- 1 1/2 cup montmorency tart cherries, pitted/thawed if frozen
- 6 tablespoon white sugar
- 1 teaspoon cornstarch mixed with 1 teaspoon water
- 2 cup heavy whipping cream
- 1/2 tablespoon vanilla bean paste
- 1/2 cup white sugar
- 1 package (3.5 ounces) cheesecake pudding mix, not prepared
- pinch of salt
- 2 sleeves graham crackers
- 1-2 chocolate bars, for topping (optional)
Directions
- Place the tart cherries and sugar in a medium-size saucepan over medium heat.
- Simmer, stirring occasionally, for 10 minutes.
- Place the cornstarch in a small bowl and stir in the water until smooth.
- Add to the sauce and cook until sauce begins to thicken, about 2 minutes longer.
- Strain the cherries and allow the liquid to cool in the fridge.
- In a large bowl fitted to a stand mixer, add the heavy whipping cream and vanilla bean paste.
- Mix until it begins to thicken and then slowly add the 100% cooled cherry sauce (you’ll only add 1/2 cup of this sauce).
- Mix until soft peaks form and then slowly add in the sugar and the cheesecake pudding mix until the cream reaches stiff peaks.
- Spread a little bit of this mixture in the bottom of a 9 x 9 inch baking pan.
- Top with graham crackers (break them to try and cover as much of the bottom of the pan as possible).
- Spread about 1/3 of the cherry whipped cream mixture on top.
- Layer more graham crackers.
- Spread another 1/3 of the whipped cream mixture on top.
- Layer more graham crackers.
- Spread the remaining whipped cream over the top.
- Cover tightly and refrigerate for at least 2 hours.
- When ready to enjoy, use a vegetable peeler to peel the side of a chocolate bar to make curls over the bars.