Black Forest Icebox Cake

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Black Forest Icebox Cake

Prep time: 20 mins | Chill time: 4 hours (minimum) | Serves: 9-12

Ingredients

  • 1 box (approx. 7 oz) Ladyfinger biscuits or chocolate graham crackers

  • 2 cups Heavy whipping cream (cold)

  • 1/4 cup Powdered sugar

  • 1 tsp Vanilla extract

  • 2 tbsp Cocoa powder (sifted)

  • 1 can (21 oz) Cherry pie filling

  • 1/2 cup Semi-sweet chocolate shavings or sprinkles (for topping)

  • 1/4 cup Milk (for dipping ladyfingers)

Instructions

  1. Prepare the Cream: In a large bowl, beat the cold heavy cream, powdered sugar, and vanilla until soft peaks form. Gently fold in the cocoa powder and continue beating until stiff peaks form.

  2. Base Layer: Lightly dip ladyfinger biscuits into the milk (just a quick dunk to avoid sogginess) and line the bottom of a 9×9 inch glass dish.

  3. Fruit Layer: Spread the entire can of cherry pie filling evenly over the biscuit base.

  4. Second Biscuit Layer: Add another layer of milk-dipped ladyfingers directly on top of the cherries.

  5. Top Layer: Spread the chocolate whipped cream over the top, smoothing it out with a spatula.

  6. Garnish: Generously cover the top with chocolate shavings or sprinkles to match the photo.

  7. Chill: Refrigerate for at least 4 hours (overnight is best) to allow the biscuits to soften into a cake-like texture.

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