Best 4 Icebox Cherry Dessert Recipes
Indulge in a delectable symphony of flavors with our icebox cherry dessert, a delightful treat that combines the vibrant essence of cherries with a creamy, velvety texture. This no-bake dessert is a symphony of simple ingredients, featuring a graham cracker crust, a luscious cream cheese filling, and a layer of sweet cherries, all culminating in a refreshing and satisfying dessert experience.
This versatile recipe also offers two additional variations: a chocolate-dipped cherry version for those with a sweet tooth and a gluten-free option for those with dietary restrictions. Each variation adds a unique twist to the classic icebox cherry dessert, ensuring there's something for every palate to savor.
CHERRY-TOPPED ICEBOX CAKE
Make and share this Cherry-topped Icebox Cake recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 15m
Yield 1 nine x thirteen pan, 12 serving(s)
Number Of Ingredients 5
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
CHERRY ICEBOX COOKIES
As a home economics teacher, I often supplied treats for school functions. These delectable cookies were always popular.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, cherry and lemon juices and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in nuts and cherries. , Shape into four 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool.
Nutrition Facts : Calories 66 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 37mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
ICEBOX CHERRY DESSERT
Quick and simple to prepare. It's a good dessert for potlucks or anytime you want a tasty ending to a meal. Prep time includes chilling time.
Provided by Anita Harris
Categories Dessert
Time 3h
Yield 12 serving(s)
Number Of Ingredients 7
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.
SOUR CHERRY AND LEMON ICE-BOX CAKE
Sour cherries seem to be an elusive fruit. Finding them fresh in the supermarket is nigh on impossible and finding them at a greengrocer or farmers market seems almost as hard. Thankfully, the frozen variety is a little easier to track down and I hoard them when I see them. I would encourage you to get your hands on some for this dessert. You can use regular sweet cherries, but the flavor won't be quite the same, so double the lemon juice, reduce the sugar a little, and add a few drops of almond extract to get you close. You can either freeze this, akin to a semifreddo, which is my preference, or simply chill it in the refrigerator, which will, of course, give it a softer finish.
Provided by Edd Kimber
Categories Dessert Frozen Dessert Cake No-Cook Cherry Lemon Marscarpone Milk/Cream Kirsch Vegetarian Soy Free Peanut Free Tree Nut Free
Yield Serves 12
Number Of Ingredients 14
Steps:
- Lightly grease the baking tin and line the base with parchment paper. If you want to remove the cake from the tin to serve, you can line the tin with a piece of parchment paper that overhangs the two long sides.
- For the cherry compote, place the cherries, kirsch, sugar and lemon juice into a large saucepan and cook over a medium-high heat for about 5 minutes, until the fruit softens and releases a lot of juice. Use a slotted spoon to remove the cherries to a heatproof bowl, leaving the syrup in the pan. Continue cooking the syrup until it is reduced to about 240 ml (8½ fl oz / 1 cup).
- Place the cornflour in a small bowl and whisk in a little of the cherry syrup to form a smooth paste. Add this to the cherry syrup in the pan and simmer, stirring, for a couple of minutes, or until slightly thickened. Pour the syrup over the fruit, cool slightly, then cover with clingfilm and refrigerate until cool.
- For the filling, whisk together the mascarpone, icing sugar, 600 ml (20 fl oz / 2½ cups) of the cream and the vanilla in a bowl until the mixture just starts to hold its shape. Add the lemon curd and continue whisking until the mixture holds soft peaks.
- To assemble the dessert, spread a thin layer of the lemon cream over the base of the prepared tin, then cover with a layer of biscuits, breaking them up as needed. Spread over half of the remaining lemon cream and then dollop over about a third of the cherry compote. Repeat the layering a second time and then finish with a final layer of biscuits.
- Cover the tin with clingfilm and refrigerate or freeze for at least 4 hours before serving.
- Just before serving, whip the remaining cream to soft peaks and spread over the dessert. Cut into slices and serve each portion with a spoonful of the remaining compote.
- Store in a sealed container in the freezer for up to 2 weeks; if refrigerated, it will keep for 3-4 days.
Tips:
- Use fresh, ripe cherries for the best flavor.
- If you don't have any fresh cherries, you can use frozen cherries that have been thawed and drained.
- Make sure the cream cheese is softened to room temperature before you start making the dessert.
- If you don't have any graham cracker crumbs, you can make your own by crushing graham crackers in a food processor or blender.
- You can also use any other type of cookie crumbs, such as chocolate graham cracker crumbs or Oreo cookie crumbs.
- Be careful not to overmix the filling, otherwise it will become too runny.
- Chill the dessert for at least 4 hours before serving, or overnight for the best results.
- Top the dessert with additional cherries, whipped cream, or ice cream before serving.
Conclusion:
This icebox cherry dessert is a delicious and easy-to-make dessert that is perfect for any occasion. It's made with simple ingredients that you probably already have on hand, and it can be made in just a few minutes. The creamy filling and the tart cherries are a perfect combination, and the graham cracker crust adds the perfect finishing touch. This dessert is sure to be a hit with your family and friends, and it's a great way to use up any leftover cherries you might have.
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