Any time of the year is good for an icebox cake, right? This is one of my favorite versions of icebox cake because it includes chocolate sandwich cookies and canned cherry pie filling. Cherry Chocolate Icebox Cake is the bomb, y’all!
This cherry chocolate icebox recipe was created in my kitchen when I needed an easy dessert for a Saturday night get-together. Because we invited a few friends to stop by to see our new baby girl, I wanted to have a quick dessert to compliment the appetizers I was throwing in the oven right before our guests showed up.
Related: Oreo Pumpkin Icebox Cake
With 3 ingredients, a springform pan, a little time in the freezer, you’ll have your own Cherry Chocolate Icebox Cake to devour in no time.
Place your cherry filling and your thawed whipped topping in a large bowl. Resist taking your finger to that whipped topping. RESIST!
Gently fold together the whipped topping and cherry pie filling. You want to keep the lightness of the whipped topping, so take your time with this. As Alton Brown says, your patience will be rewarded.
Bring out your springform pan, and line the bottom with your chocolate sandwich cookies. I separated the cookies before lining the bottom, because the regular sandwich cookies are pretty thick. Because of their thickness, I suggest you do the same. It will make it so much easier to cut the icebox cake once it’s ready.
Top the cookies with a third of the cherry pie/whipped topping mixture. Next, top the mixture with your another layer of cookies, then top that cookie layer with another third of the whipped topping mixture. Finally, you will end up with 3 glorious layers of this delectable treat.
Once you’re done with your layers, top your icebox cake with plastic wrap, place cake in the fridge, and let it sit for 4 hours or overnight. Slice that baby and delight in the wonderful combination of cherry and chocolate, in icebox cake form.
Cherry Chocolate Icebox Cake
2 8oz tubs whipped topping
2 15oz cans cherry pie filling
2 10.1 oz packages chocolate sandwich cookies
In a large bowl, place the contents of one defrosted tub of whipped topping. Add one can of cherry pie filing, and fold together. Add second can of cherry pie filling, the second tub of whipped topping, and fold together until all ingredients are fully incorporated.
Line springform pan with chocolate sandwich cookie halves.
Place one third of the cherry mixture over the first layer of cookies. Spread evenly, making sure the mixture reachs the sides of the pan.
Add another layer of cookies on top of the cherry layer. Top with second layer of cherry mixture.
Add last layer of cookies, then top with last layer of cherry mixture.
Cover with plastic wrap, and place in the fridge. Let sit for 4 hours to overnight.
Once completely chilled and set, slice and serve. Enjoy!