Ingredients
- 15.25 oz box chocolate cake mix
- 8 oz cream cheese, room temperature
- 1/2 cup sugar
- 1/8 cup milk
- 1 tsp vanilla
- 16 oz Cool Whip, thawed, divided
- 21 oz can Cherry Lucky Leaf pie filling
- chocolate sundae sauce, for topping
- maraschino cherries, for topping
Instruction
- Bake chocolate cake according to directions on box for two 8 inch round cakes. Allow cakes to cool.
- Combine cream cheese, sugar, milk and vanilla together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined and smooth.
- Fold 8 oz of Cool Whip into ice cream mixture.
- An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled.
- If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board.
- You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen.
To Assemble The Cake
- Line the sides of the 8-inch springform pan with parchment paper.
- The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan.
- If you want, put a cardboard cake circle in the bottom of the pan.
- You should be using the same 8-inch pan you used for the chocolate cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
- Put the first cake layer in the bottom of your pan.
- Top with half of the vanilla ice cream.
- Pour a little more than half of the cherry pie filling on top of the ice cream and spread evenly.
- Add second chocolate cake layer to the pan.
- Top with remaining vanilla ice cream.
- Top with remaining cherry pie filling, leaving space on the edges for adding whipped cream.
- Allow ice cream cake to freeze completely, 6-8 hours.
- When frozen, remove from springform pan and remove parchment paper from sides.
- Ice the sides of the cake with remaining Cool Whip and pipe it onto the top edges.
- Drizzle chocolate sauce over the piped Cool Whip and add cherries on top.
- Store in freezer until ready to serve.
