Black Forest Ice Cream Pie Recipes

BLACK FOREST ICE CREAM PIE

Steps:

• Fill crust with scoops of ice cream. Top with dollops of pie filling. Insert graham cracker pieces between scoops. Invert plastic cover from crust and place over pie. , Freeze for 2 hours or until firm. Remove from the freezer 15-20 minutes before serving. Drizzle with fudge topping. Cut into wedges.

BLACK FOREST FREEZER PIE

Steps:

• Spoon ice cream into crust; cover and freeze 15 minutes., Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Set aside 1-1/2 cups for garnish. , Spread remaining cream cheese mixture over ice cream. Using the back of a spoon, make an 8-in.-diameter well in the center of the pie for pie filling (do not add filling). Pipe reserved cream cheese mixture around pie., Cover and freeze 3-4 hours or until firm. May be frozen up to 2 months. Just before serving, spoon pie filling into the well; drizzle with chocolate syrup. Serve immediately.

BLACK FOREST PIE

Steps:

• Preheat oven to 350 degrees.
• Prepare pie crust according to package directions for filled 1-crust pie, using 1 tsp flour.
• In a saucepan combine sugar, cocoa and 2 tbs flour, then add butter and milk.
• Cook until mixture begins to boil, stirring constantly; remove from heat.
• Add a small amount of the hot mixture to the eggs and then return the mixture to the pan.
• Fold half the can of pie filling into the mixture in the pan.
• Pour into the crust.
• Bake 35-45 minutes or until center is set but still shiny.
• Cool and then chill at least one hour.
• Combine 2 cups of Cool Whip with the grated chocolate and spread over the cooled pie.
• Top with the remaining pie filling and then the remaining Cool Whip.
• Chill 1/2 hour.

EASY BLACK FOREST CAKE

Steps:

• Spray 2 8" or 9" pans with non-stick cooking spray. Prepare cake mix with water, eggs and vegetable oil called for on cake mix directions. Split batter evenly between both pans and bake, following directions on back of cake mix box. Let cakes cool completely and remove from pans.
• In a large bowl, mix together cream cheese, powdered sugar, and vanilla until smooth. Fold in Cool Whip. Divide evenly and spread half of whipped cream mixture over each cake.
• Top each cake with cherry pie filling. Refrigerate cakes until ready to serve.

ULTIMATE BLACK FOREST CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 8-inch round pans with parchment paper.
• Sift 1 1/2 cups of the white sugar, flour, cocoa powder, baking soda, and salt together in a bowl. Beat shortening and remaining 1/2 cup white sugar together in a large bowl with an electric mixer until light and fluffy. Beat 1 egg at a time into the shortening mixture; add vanilla extract with last egg. Add portions of flour mixture alternately with buttermilk, beating after each addition to form a smooth batter. Pour batter into prepared baking pans.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Remove parchment from cake bottoms. Cut each layer in half horizontally, making 4 layers total. Pour 2 tablespoons cherry liqueur over each cake half.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Beat in 2 tablespoons cherry liqueur and 1/2 teaspoon vanilla extract. Beat in confectioners' sugar and salt until cream filling is smooth and stiff.
• Spread 1 cake layer with 1/4 of the cream filling; top with 1/3 cherries. Repeat with 2 additional layers. Place 4th layer on top; frost top and sides of cake with remaining cream filling.

BLACK FOREST CAKE ICING

Steps:

• Beat cream, sugar, and vanilla extract together in a bowl with an electric mixer until icing is stiff. Refrigerate until set, about 15 minutes.