Cherry Icebox Pie

This easy, vintage cherry icebox pie recipe is as perfect for Valentine's Day as it is for a summer potluck! Cherry pie filling is folded into a sweetened cream cheese mixture and chilled. Serve frozen or thawed.

Course No Bake Dessert, Pie

Cuisine American - Vintage

Prep Time 5

Chilling time 8

Total Time 8 5

Servings

Calories 251kcal

Author Marye Audet-White

Ingredients

14 ounce sweetened condensed milk
8 ounces cream cheese softened
⅓ cup lemon juice
21 ounces cherry pie filling
8 ounces Cool Whip thawed
graham cracker crust
Cool Whip for garnish

Instructions

Beat the condensed milk, cream cheese, and lemon juice on low until smooth.
Fold in the pie filling until well blended.
Gently fold in half the Cool Whip until there are very few streaks of white.
Fold in the remaining Cool Whip until completely blended in. Spoon into the crust.
Chill overnight.
Top with dollops of Cool Whip and maraschino cherries before serving.

Notes

Storage:

Store your cherry icebox pie leftovers in an airtight container in the fridge. Enjoy within 3 or 4 days.

Otherwise, wrap it in plastic wrap, then aluminum foil, and keep it in the freezer for up to 3 months.

Serve it frozen or thawed, whichever you prefer!

Tips:

- Use room-temperature cream cheese.
- Stick with regular whole-fat cream cheese. The reduced-fat kind tastes sad and is not nearly as creamy. Your pie may not set up properly.

- Gently fold the Cool Whip into the cherry cream cheese mixture so it stays light and fluffy, and you don’t deflate all the air.

- Don’t rush or skip the chilling step! The filling needs to be fully set before serving.

Nutrition