Description
A creamy, no-bake cherry icebox cake layered with fluffy cheesecake pudding filling and graham crackers, topped with sweet cherry pie filling for an easy and impressive dessert.
Ingredients
1 (8 oz) brick cream cheese, room temperature
2 (3.4 oz each) boxes instant cheesecake Jello pudding mix (or white chocolate or vanilla)
2 cups cold milk
1 (8 oz) carton Cool Whip, thawed
16 graham crackers (about 2 sleeves)
1 (21 oz) can cherry pie filling
Instructions
- In a large bowl, beat the room temperature cream cheese with an electric mixer for 1–2 minutes until smooth and fluffy.
- Add the dry pudding mixes and beat for 3–5 minutes until mostly combined.
- Slowly pour in the milk while mixing, and continue beating for 3–5 minutes until thick and pudding-like.
- Gently fold in the Cool Whip with a spatula until fully incorporated and light.
- Line an 8-inch springform pan with parchment paper.
- Spread 1/2 cup of the filling evenly over the bottom of the pan.
- Add a layer of graham crackers, breaking them as needed to fit.
- Spread one-third of the remaining filling over the graham crackers.
- Repeat with another layer of graham crackers and another one-third of the filling.
- Add a final layer of graham crackers and spread the remaining filling on top.
- Freeze for at least 3 hours or overnight until fully set.
- Remove from freezer and let sit at room temperature for a few minutes. Run a knife around the edge and remove the springform ring.
- Top with cherry pie filling, slice, and serve.
Notes
Chill overnight for the best texture and clean slices.
Substitute blueberry, strawberry, or pineapple topping for variation.
Use gluten-free graham crackers for a gluten-free version.
Stabilized homemade whipped cream can replace Cool Whip.
Wipe the knife clean between slices for neat presentation.
Store covered in the refrigerator for up to 4 days.
- Prep Time: 22 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
