Cherry Topped Ice Box Cake
Submitted by jamo
A no-bake icebox cake layered with graham crackers, vanilla pudding mixed with whipped topping, and glossy cherry pie filling on top. Chill, slice, and serve.
YIELD
1 cakePREP
20 minCOOK
0 minREADY
3 hrsFive ingredients, zero oven time, and a dessert that feeds a crowd. The icebox cake formula never gets old.
Graham crackers layer up with a creamy vanilla pudding folded together with whipped topping, stacked three layers high in a 13×9 pan.
Cherry pie filling blankets the top in a thick, glossy layer of fruit that makes every slice look like something from a bakery case.
Three hours in the fridge softens the crackers into tender cake-like layers that slice cleanly and taste like cherry cheesecake’s laid-back cousin.
Kitchen Tips
- Let the pudding stand a full 5 minutes before folding in the whipped topping so it’s properly set
- Break graham crackers to fit snugly without gaps for even layers
- The longer it chills, the softer the crackers become; overnight is even better than 3 hours
- Slice with a sharp knife dipped in warm water for the cleanest cuts
Ingredients
Directions
Line 13×9 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 mins.
Let stand 5 min, then blend in non dairy whipped topping.
Spread half of the pudding mixture over crackers.
Add another layer of crackers. Top with remaining pudding mixture and remaining crackers.
Spread pie filling over crackers.
Chill about 3 hours.
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