Pineapple Cherry Icebox Cake Recipe

December 6, 2013
(Last Updated On: July 5, 2016)

How to make Pineapple Cherry Icebox Cake

Pineapple Cherry Icebox Cake Recipe is a quick and easy dessert perfect for this coming Christmas season, surely your family and guests will ask for more.





You can make a Pineapple Cherry Icebox Cake anytime without the hassle of baking. You just have to assemble the ingredients and instead of the oven, just put it in the refrigerator for 6 hours or overnight and serve, that simple.

This “no-bake” dessert is one of the best recipes, oozing with a delectable tropical flavor which you can’t resist. This has a superb combination of cherry pie filling and the tangy flavors of pineapple, sweetened with condensed milk and cream.

pineapple cherry icebox cake

Pineapple Cherry Icebox Cake Ingredients:

  • 1 pack (200g) Graham Honey Crackers  or Ladyfingers “Broas”
  • 2 cans (300g) or 3 packs (250ml) Nestle All-purpose Cream, chilled
  • 1 can (387g) Sweetened Condensed Milk, chilled
  • 1½ cups pineapple chunks, drained and roughly chopped
  • 1 can Cherry Pie Filling, drained and reserved ¼ cup of cherry syrup and ½ cup of cherry compote, to decorate
  • A pinch of salt

Pineapple-Cherry Refrigerator Cake

Pineapple Cherry Icebox Cake Instructions:

  • Drain pineapple chunks and cherry pie filling separately.
  • Chop the pineapple chunks roughly and set aside.
  • Reserved ¼ cup of cherry syrup and another ½ cup of cherry compote for decorating later.
  • Place the drain cherry in a small bowl and mashed lightly with a fork or leave as it is if you prefer a big cherry chunks.
  • In a large bowl mix together chilled all-purpose cream, condensed milk and reserved cherry syrup and mix well to combine.
  • Add in drained pineapples, cherries and a pinch of salt and mix well to combine.
  • Arrange pieces of graham crackers or ladyfingers to cover the bottom of 8×8 glass pan or 10×8 glass pan or any similar pan you have.
  • Divide the cream mixture into 3 equal parts, approximately 2 cups.
  • Spread one part of cream mixture on top of the first layer and spread evenly.
  • Arrange another layer of graham crackers or ladyfingers on top of the cream mixture and cover evenly.
  • Then add another cream mixture and spread lightly and evenly, do not put pressure on the layer or it will disarranged.
  • Arrange the last layer of graham evenly and spread the remaining cream mixture and smoothen the top with a spatula.
  • Crush remaining cracker and sprinkle on top and decorate with the reserved cherry compote and refrigerate for about 6 hours or overnight.
  • Let the cake set completely before you slice, serve and enjoy.

pineapple cherry icebox cake

Pineapple Cherry Icebox Cake Recipe is a “no-bake” dessert oozing with a delectable tropical flavor which you can’t resist.

pineapple cherry icebox cake

 




You might also like:



9 Comments

  • Reply
    Lacey
    February 3, 2018 at 10:43 am

    Cannot wait to try this.

  • Reply

    Cherry mae

    April 5, 2016 at 10:25 am

    Thanks…. I will surely try this recipe..

  • Reply

    Abby Matic

    August 20, 2014 at 11:18 pm

    Is it ok if I make it cheese cake like? wondering if what does it taste if I add creme cheese on it!

    • Reply
      Ed Joven
      August 25, 2014 at 6:46 am

      i haven’t tried to add cream cheese, you can try to experiment, please let me know if it taste good.

  • Reply

    Dominique A. Balsoma

    December 15, 2013 at 2:21 pm

    This looks so good, a must make

  • Reply

    Nannette Magaway

    December 12, 2013 at 8:01 pm

    i will try this,looklike mangoe flute… thanks pinoy recipe,another new taste recipe this christmas..

  • Reply

    Jen

    December 11, 2013 at 5:20 am

    Oh yes, this is going on my christmas recipe list for sure. Thanks!

  • Reply

    md Kennedy

    December 10, 2013 at 7:39 am

    I’ve never made an icebox cake, but this looks so easy! I for sure will add to my Christmas menu!

  • Reply

    Jasmine P

    December 9, 2013 at 11:30 pm

    This looks so yummy!

  • Leave a Reply