Hello my OSSS friends! It’s Gina from Kleinworth & Co. Can you believe it’s nearing September?! Seems like we just started summer & now we are talking fall. Well anyhow, I’m back today to share this simple & quick dessert that will become a new favorite. This time of year schedules are fuller than ever & I don’t think anyone has time to spend all day in the kitchen making treats. I’m sure you have noticed by now- I like desserts that whip up fast & yet still bring all the ooohhs & aahhhhs from everyone. This Cherry Pie Ice Box Cake certainly does just that.

I always keep homemade cherry pie filling on hand. You never know when you may need it for a quick dessert.

My hubs was all over this. Cherry pie is a true favorite of his. He grew up in an orchard in a little town just outside of Lake Tahoe. It’s sort of a destination spot for people who want fresh fruit & baked goods. So he is used to having homemade pies around all the time. Fortunately, because I make pie filling ahead of time & keep it stocked in the freezer – I can whip up a pie for him in just the time it takes to make & bake the crust. The best part about this ice box cake is that it’s even quicker than that because it’s no-bake & taste just as good.

Take this to your next potluck or church function. I guarantee you will be wishing you brought more than one.

Cherry Pie Ice Box Cake

Ingredients

1 16 ounce tub whipped topping- thawed - divided
8 ounces cream cheese - softened
1/2 cup confectioners sugar
1/2 tsp Princess Cake & Cookie Bakery Emulsion
1 box graham crackers
10 ounces homemade cherry pie filling
1/4 cup chocolate jimmies

Instructions

Line 2 layers of graham crackers in the bottom of a 9x13 glass baking dish
In a separate bowl - beat cream cheese until soft
Add confectioners sugar & emulsion - beat until combined
fold in 1/2 of your thawed whipped topping
Spread over your layer of graham crackers
Add a layer of cherry pie filling - reserving some for topping at serving
Add another layer of graham crackers
Add remaining whipped topping & spread out evenly
Top with chocolate jimmies
Refrigerate at least 2 hours to allow the crackers to soften
I like to make this the night before & freeze. Then transfer to refrigerator in the morning & keep there until serving.
Top with additional cherry pie filling when serving