Cherry Oreo Icebox Cake Recipe
Layers of chocolate sandwich cookies, cherry pie filling, and fluffy cream set into a cool, no-bake dessert. Perfect make-ahead treat for parties or weeknights.
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Servings:
Ingredients
Main Ingredients
- 20 oz chocolate sandwich cookies about one large package
- 1 cup cold milk for dipping cookies
- 16 oz cream cheese, softened
- 1.25 cup powdered sugar sift if lumpy
- 2 tsp vanilla extract
- 0.25 tsp fine sea salt
- 2.25 cup heavy whipping cream, cold for whipping
- 40 oz cherry pie filling
- 2 tbsp dark chocolate shavings for garnish
Instructions
Preparation Steps
- Line a 9x13-inch pan with a thin smear of cream or parchment to help the first layer stick.
- Beat cream cheese, powdered sugar, vanilla, and salt until smooth and fluffy.
- Whip the cold heavy cream to stiff peaks in a chilled bowl.
- Fold the whipped cream into the cream cheese mixture until no streaks remain.
- Quickly dip cookies in cold milk and arrange a snug single layer in the pan.
- Spread a generous layer of the cream mixture over the cookies. Spoon a thin layer of cherry pie filling over the cream.
- Repeat layers—dipped cookies, cream, then cherries—until you reach the top, finishing with a smooth cream layer.
- Swirl a few spoonfuls of cherry filling on top and sprinkle with chocolate shavings.
- Cover tightly and refrigerate at least 4 hours, preferably overnight, until the cookies soften.
- Slice cold and serve. Wipe the knife between cuts for clean layers.
Notes
Swap in almond extract for half the vanilla for a cherry-almond twist, or use chocolate wafer cookies for a softer, cake-like bite. Store covered in the fridge up to 3 days; the texture improves after the first night.
This recipe is an original creation inspired by classic Cherry Oreo Icebox Cake Recipe flavors. All ingredient ratios and instructions are independently developed.