Ingredients
The following ingredients have 108 Servings
- 1 box chocolate graham crackers (14.4 oz)
- 1 pint heavy whipping cream (2 cups)
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 3 cups finely chopped cherries
- 1 cup heavy whipping cream
- 1/4 cup powered sugar
- Optional: chocolate curls (chopped or whole cherries to garnish)
Instruction
- In a mixing bowl using an electric mixer, beat the cream cheese until fluffy, 1-2 minutes.
- Pour in the heavy whipping cream (1 pint=2 cups) , beat the mixture until stiff peak forms, 4-6 minutes.
- Add in 1/2 cup powdered sugar, beat one last time to incorporate.
- Be sure to pit and finely chop at least 3 cups of cherries.
- In a 9 x 13 inch pan, lay down a layer of chocolate graham crackers. You may need to break some of the crackers to get the pieces to fit.
- On top of the first layer of crackers, spread 1/2 of the whipped cream mixture. Spread it evenly, covering all the crackers.
- Add 1 & 1/2 cups chopped cherries on top of the whipped cream.
- Repeat with next layer of chocolate graham crackers.
- Add the other half of the whipped cream mixture, spreading it evenly.
- Add 1 & 1/2 cups of chopped cherries.
- Add the third and final layer of chocolate graham crackers.
- Begin to make the topping for the icebox cake. In a mixing bowl, beat the 1 cup of heavy whipping cream and 1/4 cup powdered sugar until soft peaks form, 2-4 minutes.
- Spread the topping over the chocolate graham crackers.
- Cover the pan with a lid or tinfoil, refrigerate 4 hours.
- Before serving garnish the cake with chocolate curls or chopped cherries if desired.