Cherry Icebox Pie contains a creamy cheese filling in a graham cracker crust topped with plump cherries.
Cold and refreshing.
Easy to make with a few simple ingredients.
This dessert is excellent for Valentine’s Day or any special occasion.
THE INGREDIENTS
Graham cracker crust, vanilla extract, cherry pie filling, cream cheese, unsalted butter. Amounts are listed in the recipe below.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse the pictured products. Delighted to share the ingredients I purchased and used to make this delicious dessert. All comments are my own.HOW TO PREPARE GRAHAM CRACKER CRUST The graham cracker crust should be baked a few minutes before adding the filling. This keeps the crust firm (not soggy) after the filling is added. BAKED PIE CRUST (SUPERB ALTERNATIVE) A baked pie crust will also work for this recipe. THE CHERRY TOPPING The beautiful topping on this Cherry Icebox Pie is made with 2 cans (21 ounces each) of cherry pie filling. A light sprinkle of sugar over them will make them taste better because the fruit is not very sweet.
ENJOY!
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EDITOR’S NOTE (September 2, 2022): On June 3, 2018, I posted this recipe for the first time as Ice Box Cherry Cream Cheese Pie. Today, I changed the name to Cherry Icebox Pie. To obtain calories and nutritional information by weight, visit popular online nutritional calculator is myfitnesspal.com. Copy recipe link in the address bar and add it to their calculator.No need to type each ingredient.
Can I use a store bought graham cracker crust, for the ice box cherry pie?
Hi Keith,
YES, you can use a store-bought graham cracker crust. Be sure to follow the crust’s baking directions written on the package. I like to brush with butter and place in oven for a few minutes to firm it up BEFORE adding the pie filling. DELISH!
Cherry Cream Cheese Pie is fabulous! Can’t say enough good things about the heavenly flavor! Nicely done!
Thanks Bev…Gonna do this cherry cheese cake. Again It was delicious THanks for all the recipes. I can’t cook anymore but I sure like looking!!’
JoAnn, you’re welcome! I hope you’re able to keep on cooking.
You give a history lesson, on your recipes. Good info.
Barbara, thank for the compliment and for visiting my blog. Please come again!
Hi! I am dying to make this pie it looks so good! But i don’t understand step 4! Why the sugar sprinkled on top?Wouldn’t that make the it look granular? And the cherry less glossy?
Hi Janis! The sugar sprinkled on top sweetens the cherry pie filling. The filling is not sweet, almost bland. The baked pie is semi-glossy and deeeeeelicious! Thank you for visiting. Please come again.