Cherry Oreo Icebox Cake Recipes

CHERRY OREO ICEBOX CAKE

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!

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-TOPPED ICEBOX CAKE

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.

CHERRY ICEBOX COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, cherry and lemon juices and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in nuts and cherries. , Shape into four 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool.