CHOCOLATE CHERRY ICEBOX CAKE
Steps:
- Pour 3 cups whipping cream in the bowl of a stand mixer, then add 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Scrape the whipped cream out of the bowl and set aside for cake assembly.
- Pour the remaining 3 cups whipping cream into the stand mixer bowl, then add the cocoa powder, vanilla extract and remaining 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Set this chocolate whipped cream aside for cake assembly.
- Assemble the cake on a round serving platter or cake stand. Place 2 tablespoons of the plain whipped cream in the center of the platter. Spread it into a very thin layer, forming a 10-inch round to secure the first layer of wafers. Place 9 wafers, side by side, around the inner edge of whipped cream. Fill the center of the wafer circle with 3 more wafers (break 1 of the 3 wafers in half to fill the center neatly like a puzzle).
- Spread a third of the chocolate whipped cream (about 1 cup) in an even layer on top of the wafers using a small offset spatula. Be sure to push the whipped cream almost to the edge of the wafers, leaving just a bit of the wafers exposed. Repeating the same pattern, make another wafer layer with 12 wafers. Next, place a third of the whipped cream (about 1 cup) on top of the wafers in an even layer. Top the whipped cream with another layer of wafers. Repeat this process to create 4 more layers, alternating between the plain whipped cream and chocolate whipped cream, each separated by a layer of 12 wafers. Place the cake into the refrigerator to set up 8 hours or up to overnight.
- For the cherry sauce: Meanwhile, combine the frozen cherries, granulated sugar, honey, salt, lemon juice and 1/2 cup tart cherry juice in a medium saucepot. Cook over medium-high heat until the sugar dissolves and the cherries soften, about 8 minutes. Whisk the cornstarch with the remaining 1 to 2 tablespoons of tart cherry juice in a small mixing bowl to create a slurry. Drizzle the slurry into the cherry mixture, stirring constantly, then cook at a low simmer, stirring occasionally, until the sauce develops a smooth velvety texture, 2 to 3 minutes. Put the sauce in the refrigerator to cool until the icebox cake is ready to serve.
- Remove the cake from the refrigerator. Top with the cold cherry sauce and serve immediately.
CHERRY OREO ICEBOX CAKE
This Cherry Oreo Icebox Cake is an easy to make over the top no bake dessert that is sure to become a favorite!
Provided by Rob
Categories Desserts
Number Of Ingredients 7
Steps:
- Line the bottom of a 9 X 9 dish with the chocolate Oreo's.
- In a bowl, mix the 2 boxes of Cheesecake pudding with the heavy cream, and coffee creamer. Stir well until pudding is well blended.
- Spread 1/2 of the pudding mixture on top of bottom layer of Oreos.
- Place another layer of Oreos on top of the Cheesecake Pudding mixture.
- Add 1/4 cup of the Cherry Pie Filling to the remaining of your pudding mixture still in your mixing bowl, and stir to blend.
- Pour on top of Oreo's, and sprinkle, generously with chocolate graham cracker crumbs. Place dish in refrigerator until pudding sets, about 1 hour.
- Mix cool whip and 1/4 cup of Cherry Pie Filling together until well blended. Place on top of graham cracker crumbs, smooth evenly, and place in freezer for 30 minutes to chill cool whip.
- Remove from freezer, and spoon remaining Cherry Pie Filling evenly on top of chilled cool whip.
- Place back in the freezer for 2 hours, to completely set. Remove from freezer to refrigerator, and leave in refrigerator overnight for best results. Cut in 3 X 3 (9) pieces, serve, and Enjoy!
CHERRY-TOPPED ICEBOX CAKE
Make and share this Cherry-topped Icebox Cake recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 15m
Yield 1 nine x thirteen pan, 12 serving(s)
Number Of Ingredients 5
Steps:
- Line 13x9 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 minutes.
- Let stand 5 minutes, then blend in whipped topping.
- Spread half of the pudding mixture over crackers.
- Add another layer of crackers.
- Top with remaining pudding mixture and remaining crackers.
- Spread cherry pie filling over crackers.
- Chill about 3 hours.
Nutrition Facts : Calories 299.8, Fat 6.3, SaturatedFat 3.4, Cholesterol 5.7, Sodium 300.2, Carbohydrate 57.4, Fiber 1.2, Sugar 17.1, Protein 3.4
CHOCOLATE-CHERRY ICEBOX CAKE
Steps:
- For the icebox cake: In a large bowl, using an electric mixer on high speed, beat together the cream, sugar and vanilla until soft peaks form. Transfer to a large resealable freezer bag or a pastry bag fitted with a large round tip. (If using a freezer bag, snip off a corner when ready to pipe.)
- Arrange an even layer of cookies in a 9-inch springform pan (or on a large flat plate). Spread the cookies with a 1/4-inch layer of whipped cream, leaving a narrow border at the edges. Repeat with the remaining cookies and cream; there should be 7 to 8 cookie layers total. End with a layer of whipped cream and then pipe cream on top in concentric circles to simulate a bumpy cake. Cover with plastic wrap and refrigerate overnight.
- For the cherry sauce: Bring the cherries, sugar and 2/3 cup water to a boil in a medium saucepan over medium-high heat, stirring often. Stir together the cornstarch and 1/4 cup water in a small bowl until smooth. Stir the cornstarch slurry into the boiling cherry mixture. Return to a boil and cook until thickened, stirring constantly, about 1 minute. Remove from the heat and stir in the lemon juice. Puree in a blender or with an immersion blender.
- To serve, dust the top of the icebox cake with cocoa powder and drizzle with cherry sauce.
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