Easier than cherry pie.
That’s where this Cherries-and-Cream Icebox Cake comes in.
This stunning mealtime finale looks just like a classic Southern layer cakebut there’s no baking required.
Credit:Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Kathleen Varner
This cool, creamy (make-ahead!)
dessert is a real treat on a hot day.
Layers of graham cracker, a cool whipped filling, and cherry preserves compose this beautiful,no-bake dessert.
Here’s how to construct it: Dollop the center of each whipped cream layer with 1 tablespoon preserves.
Quick tip: Use a serrated knife to cut clean slices of this cherry icebox cake.
Ingredients
12cupplus 1 Tbsp.
cherry preserves (from 1 [13-oz.]
cream cheese, softened
34cupplus 3 Tbsp.
powdered sugar, divided
21(2 14- x 5-inch) graham crackers (from 1 [14.4-oz.
Increase speed to medium-high, and beat until stiff peaks form, 1 to 2 minutes; set aside.
Gently fold one-third of whipped cream mixture into cream cheese mixture until thoroughly combined.
Repeat in 2 more additions with remaining whipped cream mixture.
Lightly coat a 9-inch springform pan with cooking spray.
Spread 2 cups whipped cream mixture over graham crackers.
Dollop with 1 tablespoon pureed cherry preserves; swirl with a wooden skewer or the tip of a knife.
Cover; chill 8 to 24 hours.
Remove cake from springform pan; spread top with whipped cream.
Top with fresh cherries.
