Refreshing summer Icebox cake enriched with cherries. This homemade cake is a must have in the fridge instead of ice cream.
Yes, ice cream is the quickest choice for the hot summer evening, but this cake is the quickest homemade version. Cooling time is 3 hours and that was the hard part. Keeping the kids far from the fridge and animating them to forget the icebox dessert lasted forever. Every five minutes someone asked if the cake is cold enough. It irresistibly reminded me of that smurf question …Is it much farther Papa Smurf? 🙂 In this case, I was the Papa Smurf and that was the fresh idea for my next animation.
I am sure of one thing, next time, this cake will be double sized and made at night. That 15 minutes after kids fall a sleep I can afford so they won’t have to wait for that long cooling process.
- 12 full-sheet graham crackers
- 1 Jell-O Simply Good Vanilla Bean Instant Pudding Mix 3.4 oz. Pouch
- 2 cups cold milk
- 2 cups heavy cream
- 3 cups pitted cherries
- 1/3 cup confectioners sugar
Layer graham crackers on the bottom of the 9×9 inch pan.
Beat the instant pudding mix with cold milk and pour on the top of the graham crackers.
Spread it evenly and sprinkle half of the prepared fruit on it.
Put another layer of graham crackers. Beat the heavy cream and spread on top of the graham crackers.
Sprinkle the remaining fruit on top and put the cake in the refrigerator for 3 hours.