The Unfailingly Delightful Icebox Cherry Dessert

There are certain desserts that, with a single whiff or a first creamy bite, transport me back to a specific time and place. This Icebox Cherry Dessert is one of those treasures. I remember my grandmother, a woman whose kitchen was a sanctuary of warmth and love, pulling this cool, vibrant creation from her refrigerator. The way the ruby-red cherry filling peeked through the fluffy white topping, contrasted against the soft angel food cake base, was always a feast for the eyes before it even touched our lips. It was the quintessential end to summer barbecues and holiday gatherings, a simple yet profoundly satisfying treat that always elicited murmurs of delight.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 3 hours (includes chilling)
• Servings: 12
• Yield: 1 13×9 inch dessert
• Dietary Type: Dessert

Ingredients

This dessert relies on a few pantry staples and some delightful prepared components to create something truly special with minimal effort.

For the Base:

• 1 loaf angel food cake

For the Creamy Layer:

• 1 (8 ounce) package cream cheese, softened
• 1 – 1½ cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

For the Topping:

• 2 cans (approximately 21 ounces each) prepared cherry pie filling (or your favorite pie filling)
• 1 (12 ounce) carton Cool Whip, thawed

Equipment Needed

You won’t need a whole arsenal of fancy gadgets for this one. The essentials are:

• A 13×9 inch casserole dish
• A large mixing bowl
• An electric mixer (handheld or stand mixer)
• Spatulas and spoons for spreading

Instructions

The beauty of this Icebox Cherry Dessert lies in its effortless assembly. The chilling time does all the heavy lifting, allowing the flavors to meld and the textures to set beautifully.

1. Prepare the Angel Food Cake Base: Begin by cutting the angel food cake into slices. Aim for slices that are about ½ to ¾ inch thick. Arrange these slices in a single layer on the bottom of your 13×9 inch casserole dish. Try to cover as much of the dish as possible, filling any small gaps with smaller pieces of cake. This will form the foundation of our dessert.

2. Create the Creamy Cheese Layer: In a large mixing bowl, combine the softened cream cheese, powdered sugar, milk, and vanilla extract.

3. Beat Until Smooth: Using an electric mixer, beat these ingredients together until the mixture is completely smooth and well incorporated. There should be no lumps of cream cheese remaining. Start on a low speed and gradually increase to medium-high to achieve a silky texture. If the mixture seems too thick, you can add another tablespoon of milk, but be careful not to make it too runny.

4. Spread the Creamy Layer: Spread this smooth cream cheese mixture evenly over the layer of angel food cake in the casserole dish. Use a spatula to ensure a consistent layer, reaching all the corners.

5. Initial Chill: Cover the casserole dish and chill it in the refrigerator for approximately 1 hour. This initial chilling period allows the cream cheese layer to firm up slightly, which will help it hold its shape when the other ingredients are added.

6. Add the Cherry Filling: Once the cream cheese layer has chilled, carefully spread the prepared cherry pie filling over the chilled cream cheese mixture. Distribute it evenly, ensuring a generous layer of vibrant cherries. If you’re using a different fruit filling, such as blueberry or peach, this is where you’d add that now.

7. Top with Cool Whip: Finally, spread the thawed Cool Whip over the cherry pie filling. Use a spatula to create a smooth, even topping, or create decorative swirls if you’re feeling artistic. This fluffy layer seals in the fruit and cake, creating that signature icebox dessert look.

8. Final Chill: Cover the dessert again and chill for an additional 2 to 3 hours in the refrigerator. This extended chilling time is crucial. It allows all the flavors to meld together, the cake to soften further by absorbing some moisture, and the entire dessert to set into a firm, sliceable consistency. The longer it chills, the more cohesive and delightful the final product will be.

Expert Tips & Tricks

To elevate your Icebox Cherry Dessert from simply good to absolutely spectacular, consider these insider tips:

• Soften the Cream Cheese Properly: Ensure your cream cheese is truly softened to room temperature. This makes it much easier to beat into a smooth consistency, preventing any gritty texture in your creamy layer. If you’re in a rush, you can carefully unwrap the cream cheese and place it on a microwave-safe plate for 15-20 second intervals at 50% power, checking frequently.
• Quality Pie Filling Matters: While any prepared cherry pie filling will work, opting for a high-quality brand with a good balance of fruit and sauce will significantly impact the final flavor. Look for one with whole or large pieces of fruit.
• Thawing Cool Whip: For the best texture, thaw your Cool Whip in the refrigerator overnight. If you need to thaw it faster, you can place the container in a bowl of cool water, but avoid using hot water as it can cause the topping to weep.
• Cake Texture: The angel food cake will naturally soften and absorb moisture from the other layers as it chills. If you prefer a slightly firmer cake base, you can toast the angel food cake slices lightly before assembling, though this is not traditional for this recipe.
• Don’t Overmix the Cream Cheese: While you want it smooth, overmixing the cream cheese mixture can incorporate too much air, potentially leading to a less stable layer. Beat until just smooth and combined.

Serving & Storage Suggestions

This dessert is designed to be served chilled, and its cool, refreshing nature makes it perfect for warm weather or as a light finish to a hearty meal.

To serve, simply spoon generous portions from the 13×9 inch dish. The layers should be distinct and hold their shape beautifully. It pairs wonderfully with a dollop of extra whipped cream or a fresh sprig of mint for garnish.

Storage: Leftovers can be stored, tightly covered, in the refrigerator for up to 3 to 4 days. The dessert does not freeze well as the texture of the Cool Whip and cake can be compromised upon thawing. Always ensure it remains chilled until ready to serve.

Nutritional Information

This information is an estimate and can vary based on specific product brands used.

Nutrient	Amount per Serving	% Daily Value
Calories	439.3 kcal
Calories from Fat
Total Fat	14.1 g	21%
Saturated Fat	10.4 g	52%
Cholesterol	21.1 mg	7%
Sodium	335.1 mg	13%
Total Carbohydrate	74.1 g	24%
Dietary Fiber	0.7 g	2%
Sugars	31.6 g	126%
Protein	5.3 g	10%

Variations & Substitutions

The beauty of this icebox dessert is its adaptability. While the cherry version is a classic, don’t hesitate to experiment!

• Fruit Fillings: Swap the cherry pie filling for blueberry, strawberry, peach, or even a mixed berry filling. Each will offer a unique flavor profile.
• Cake Base: If you can’t find angel food cake, a plain pound cake, sliced and cubed, can also work, though it will create a denser, richer base. You might want to lightly brush it with a simple syrup or milk if it seems too dry.
• Creamy Layer: For a tangier cream cheese layer, you could incorporate a tablespoon or two of sour cream along with the cream cheese.
• Topping: If Cool Whip isn’t your preference, you can whip heavy cream with a little powdered sugar and vanilla until stiff peaks form and use that as the topping. This will create a more traditional whipped cream topping, but it may not hold up quite as long in the refrigerator.

FAQs

Q: How do I ensure the cream cheese layer is smooth?
A: Make sure the cream cheese is fully softened to room temperature before mixing. Beat it with an electric mixer until no lumps remain.

Q: Can I make this dessert ahead of time?
A: Yes, this dessert is ideal for making ahead. It needs at least 3 hours of chilling time, and can be made a day in advance.

Q: What is the best way to cut this dessert cleanly?
A: Use a sharp knife that has been dipped in hot water and wiped dry between each cut. This will help prevent sticking.

Q: Is it okay to use homemade pie filling?
A: Absolutely! If you prefer homemade, ensure it has thickened nicely during cooking, as a very liquid filling might make the dessert too soggy.

Q: How long does this dessert last in the refrigerator?
A: This Icebox Cherry Dessert will stay fresh and delicious in the refrigerator for 3 to 4 days when stored tightly covered.

Final Thoughts

This Icebox Cherry Dessert is more than just a recipe; it’s an invitation to create joyful moments. Its simplicity belies its ability to charm, making it a go-to for busy hosts and anyone craving a cool, sweet escape. Whether you’re bringing it to a potluck, serving it after a family dinner, or simply treating yourself, its vibrant colors and delightful flavors are sure to bring smiles. Serve it on a warm summer evening with a glass of iced tea, or alongside a rich chocolate cake for a playful dessert duet. Happy baking (or rather, happy chilling)!