Description
A creamy, fruity no-bake cherry icebox pie made with a graham cracker crust, rich cream cheese filling, and sweet cherry topping. A refreshing dessert for warm days or festive gatherings—no oven required!
Ingredients
For the Crust:
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1½ cups graham cracker crumbs
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⅓ cup melted butter
For the Filling:
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8 oz cream cheese, softened
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1 (14 oz) can sweetened condensed milk
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1 teaspoon vanilla extract
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Juice of ½ lemon
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1½ cups whipped topping or whipped cream
For the Topping:
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2½ cups cherry pie filling or homemade cherry topping
Instructions
Instructions
-
Make the crust:
In a bowl, combine graham cracker crumbs and melted butter. Mix well and press into the bottom and sides of a 9-inch pie pan. Chill in the fridge for at least 30 minutes. -
Prepare the filling:
In another bowl, beat the softened cream cheese until smooth. Add sweetened condensed milk, vanilla extract, and lemon juice. Mix until creamy, then fold in the whipped topping until fully combined. -
Assemble the pie:
Spread the cream filling over the chilled crust. Smooth the top with a spatula. -
Add the cherry topping:
Spoon the cherry pie filling evenly over the cream layer. -
Chill and serve:
Refrigerate the pie for at least 4 hours (overnight is even better). Slice and serve cold. Garnish with extra whipped cream if desired.
Nutrition
- Calories: 290
- Sugar: 20g
- Carbohydrates: 34g
- Protein: 5g