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Black Forest Ice Box Cake


  • 30 squares of chocolate graham crackers
  • 1 cup fresh cherries pitted and choppped
  • 9 whole fresh cherries
  • 2 8 ounce tubs of frozen whipped topping, thawed (I used Cool Whip)
  • 1 good quality dark chocolate square I used Ghiradelli
  • Optional: Cherry flavored liqueur such as Kirsch


  1. Scoop one tub of whipped topping into a large bowl. Fold in 1 cup of chopped cherries. Set aside.
  2. Place 10 crackers on the bottom of an 8-inch square baking pan. (Note: you can drizzle some cherry flavored liqueur on each layer of crackers, if you wish.) Spread half of a tub of whipped topping mixture over crackers. Repeat with another layer of 10 crackers and remaining whipped topping mixture. Add a final layer of 10 crackers. Spread half of the remaining tub of whipped topping over crackers. Place pan in refrigerator overnight or at least 6 hours.
  3. When ready to serve, use a potato peeler to make chocolate shavings from the dark chocolate square. Sprinkle some of it on top of chilled dessert. Place remaining whipped topping in a pastry bag fitted with a 1M tip. Pipe 9 swirls onto dessert. Sprinkle with more chocolate shavings. Add a fresh cherry to each swirl. Serve immediately and store remaining dessert in refrigerator for up to 5 days.