Black Forest Icebox Cake Layers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces cream cheese, softened to room temperature
02 -
5 tablespoons granulated sugar
03 -
1/2 teaspoon pure almond extract
04 -
1/4 teaspoon pure vanilla extract
05 -
42 ounces cherry pie filling, divided (1 1/4 cups for mixing, remainder for topping)
06 -
16 ounces whipped topping, thawed (3 cups for mixing, 1/4 cup for base layer, remainder for topping)
07 -
50 chocolate Oreo cookies (approximately 20 ounces, family-size package)
08 -
2/3 cup whole milk
# Instructions:
01 -
Using a stand mixer or medium mixing bowl and handheld mixer on medium-high speed, beat together the cream cheese, granulated sugar, almond extract, and vanilla extract for 1 1/2 to 2 minutes until smooth and fully incorporated.
02 -
Fold in 1 1/4 cups of cherry pie filling, then gently fold in 3 cups of thawed whipped topping. Set the mixture aside.
03 -
Spread 1/4 cup of the thawed whipped topping evenly over the bottom of a 23 x 23 cm (9 x 9 inch) baking dish.
04 -
Dip half of the Oreos one at a time in the whole milk. Arrange the dipped cookies in a single layer on top of the whipped topping base.
05 -
Spread half of the prepared cream cheese cherry mixture evenly over the layer of Oreos using an offset spatula.
06 -
Create another layer of milk-dipped Oreos, followed by the remaining half of the cream cheese cherry mixture, evenly spread out.
07 -
Spread the remaining whipped topping over the top cream layer. Cover the dish and refrigerate for at least 6 hours or overnight to allow the layers to set.
08 -
Just before serving, evenly spread the remaining cherry pie filling over the top whipped topping layer. Slice into 12 portions (4 x 3) and serve immediately.
# Notes:
01 -
Chilling the dessert overnight enhances its flavors and ensures the layers hold together better during serving.