This Black Forest Icebox Cake is the perfect summer dessert! It’s a no-bake treat that’s easy to assemble and requires minimal effort. Layers of chocolate cookies, creamy pudding, sweet cherry pie filling, and fluffy whipped topping come together to create a delightful symphony of textures and flavors.
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Peanut Butter
slow cooker
graham crackers
Chocolate
Graham Crackers
Marshmallows
Milk
peanut butter
chocolate
cake
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Ingredients:
Ingredient Quantity
Cherry pie filling 1 can (21 oz)
Oreo cookies 1 package (about 30 cookies)
Whipped topping (like Cool Whip) 1 tub (16 oz)
Instant chocolate pudding mix 1 package
Milk 2 cups
Instructions:
Make the Pudding: In a medium bowl, whisk together the instant chocolate pudding mix with 2 cups of cold milk for 2 minutes until thickened. Set aside.
Assemble the Layers: In a 9×13 inch baking dish, create a beautiful mosaic with a single layer of Oreo cookies. Break some cookies to fill any gaps and ensure a complete cookie base.
Layer by Layer:
Chocolate Dream: Spread half of the prepared chocolate pudding over the Oreo cookie layer.
Cherry Delight: Next, spoon half of the cherry pie filling over the pudding, creating a vibrant pink layer.
Whipped Cream Heaven: Top it all off with half of the whipped topping, smoothing it into an even layer.
Repeat and Chill: Repeat the layering process: Oreo cookies, chocolate pudding, cherry pie filling, and whipped topping. Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or ideally overnight. This allows the flavors to meld and the cookies to soften slightly for the perfect bite.
Serve and Enjoy: Before serving, you can add a final touch of elegance by garnishing the top with crushed Oreo cookies, chocolate shavings, or fresh cherries. Slice the cake chilled and enjoy this refreshing and delicious dessert!
