Easy Cherry Icebox Cake
The easiest way to enjoy cheesecake, this no-bake icebox cake is rich, refreshing, and half the work of a traditional recipe!
Servings: 12 slices
Calories: 317kcal
Ingredients
- 1 brick (8 oz) cream cheese room temperature
- 2 boxes (3.4 oz) instant cheesecake Jello pudding mix white chocolate, vanilla or your favorite flavor
- 2 cups milk
- 1 carton (8 oz) cool whip refrigerated not frozen
- 16 graham crackers 2 sleeves
- 1 can (21 oz) cherry pie filling or your favorite
Instructions
- In a large bowl, use an electric hand mixer to beat the cream cheese for about 1-2 minutes, enough to whip the cream cheese so that it combines well with the next ingredients. Add in the dry pudding mix.
- Beat into cream cheese until mostly combined, about 3 - 5 minutes. As the mixture is about fully combined, slowly pour in the milk.
- Beat it until you reach a thick, pudding like consistency, about 3 - 5 minutes. Fold in the cool whip with a rubber spatula. Be careful not to overwork the mixture to maintain the cool whip’s fluffy consistency.
- Line the spring form pan with parchment paper, trimming it to size.
- Spread ½ cup of the cool whip mixture evenly around the base of the lined pan.
- Lay full and broken pieces of graham cracker to fit the pan shape until you have a full layer of graham crackers.
- Divide the remaining cool whip mixture into thirds.
- Add ⅓ of the cool whip mixture on top of the graham cracker layer.
- Repeat with a layer of graham cracker, followed by another third of the cool whip mixture.
- Add one last layer of graham cracker, followed by the last third of the cool whip mixture.
- You should have 4 layers of cool whip mixture, including the small base layer, and 3 layers of graham cracker.
- Freeze for at least 3 hours or overnight to chill.
- Before serving remove from freezer and leave it to sit at room temperature for several minutes, allowing the edges to soften slightly. Run a knife around the edge of the pan to help it release.
- Remove the spring form ring.
- Spoon the fruit pie filling on top of the chilled cake
- Serve and enjoy every bite!
Video
Notes
- To make it easier to remove from the pan, let the cake sit at room temperature for a few minutes after it comes out of the freezer, allowing it to soften.
- When you’re ready to slice it, run the knife under hot water to make your slices crisp and clean. Wipe the blade between cuts as well.
Nutrition
Calories: 317kcal | Carbohydrates: 51g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 443mg | Potassium: 191mg | Fiber: 1g | Sugar: 22g | Vitamin A: 454IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 1mg