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Cherry Pie Ice Box Cake

Cherry Pie Ice Box Cake


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


  • 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