Amberry Icebox Cake

This chocolatey cherry icebox cake is 4 levels of chocolate, plus a cherry pie filling layer. My daughter-in-law loves black forest pie, so I made this recipe to share this dessert with the whole family.

All nutrition facts are AI generated and approximate.

Ingredients

• 3 (3.9 oz) boxes chocolate pudding mix
• 4 cups milk
• 1 (8 oz) tub Cool Whip
• 1 (12.2 oz) box chocolate graham crackers
• 1 (1.25 oz) bottle magic shell
• 1 (11.5 oz) jar fudge topping
• 1 (21 oz) can cherry pie filling

Directions

1. In a large bowl, mix pudding mix with milk.
2. Fold in Cool Whip.
3. In a 9×13 glass dish, add a layer of chocolate graham crackers.
4. Layer on half of the pudding mix.
5. Dollop about 6 Tbsp of fudge topping and swirl into pudding.
6. Add another layer of chocolate grahams, then pudding, then fudge topping and swirl.
7. Add one final layer of chocolate grahams and press down into filling.
8. Top with cherry pie filling.
9. Drizzle on magic shell for that show-stopping finish.

Notes

• Chill at least 6 hours; overnight gives the best soft cake texture.
• Chocolate grahams soften as it rests — press lightly for a looser texture, firmly for cleaner layers.
• Dollop the fudge and make swirls, but don’t over mix.
• Cherry pie filling can be swapped for raspberry or strawberry topping.
• Add magic shell right before serving for the crispest crack.
• For clean slices, dip your knife in hot water and wipe between cuts.
• Refrigerate tightly covered for up to 4 days; not freezer friendly.