Silky Ice Box Pie Inspired Icebox Cake
A no-bake dessert that combines the creamy texture of pie filling with layers of whipped cream and graham crackers, perfect for any occasion.
Equipment
- 1 9x13-inch baking dish
- 1 Spatula
- 1 Mixing Bowl
Ingredients
Base Ingredients
- 2 packages graham crackers
Cream Layer
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Pie Filling
- 1 can cherry pie filling
Instructions
Preparation
- In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Use an electric mixer to whip until soft peaks form.
- In a 9x13 inch baking dish, arrange a single layer of graham crackers on the bottom.
- Spread a third of the whipped cream over the graham crackers, smoothing it into an even layer.
- Spread half of the cherry pie filling over the whipped cream layer.
- Add another layer of graham crackers, followed by another third of the whipped cream and the remaining pie filling.
- Top with a final layer of graham crackers and the remaining whipped cream. Smooth the top with a spatula.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Remove from the refrigerator and slice into squares using a sharp knife.
- Optionally, garnish with fresh cherries or a dusting of powdered sugar before serving.
- Store any leftovers in the refrigerator, covered, for up to 3 days.
Notes
Pro Tips: Chill the cake overnight for the best texture. Use fresh whipped cream for a richer flavor. Ingredient Substitutions: Swap out cherry pie filling for your preferred fruit flavor. How to Serve: Serve chilled with fresh fruit garnish. Storage & Freshness: Store in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare a day in advance for optimal flavor melding.