Cherry Icebox Dessert

A much-loved family recipe, this dessert hits all the right notes - layers of cookie crust, sweet custard and tart cherries mixed with whipped cream! Let it set in the refrigerator overnight and enjoy this deliciously chilled dessert!

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Prep Time: 30

Chill: 3

Total Time: 3 30

Servings: servings

Ingredients

1 ½ cups crushed Nilla Wafer cookies, separated about 4.5 ounces
½ cup unsalted butter
1 cup plus 3 Tablespoons powdered sugar
1 large egg room temperature
1 ½ cups heavy whipping cream
2 cups fresh cherries* pitted and sliced in half
¾ cup chopped pecans

Instructions

In a food processor, pulse the Nilla Wafers into a fine crumb texture. Spread 1 cup of the crumbs on the bottom of a 8x8 pan. Set aside.
In a medium saucepan, melt the butter and 1 cup of powdered sugar on low heat. Stir constantly with a wire whisk until fully combined. Remove from heat and let cool for 2 minutes.
Temper the egg by adding a spoonful of the butter mixture to the beaten egg and whisk together. Add the egg to the rest of the butter mixture and fully combine with a wire whisk. Pour mixture over the crumbs in the 8x8 pan. Put in the refrigerator to set for at least one hour.
With an electric mixer, beat the whipping cream and 3 Tablespoons of powdered sugar until stiff peaks form. Keep in the refrigerator until ready to assemble the dessert.
Fold the cherries and chopped pecans into the whipped cream. Spread over the set custard. Sprinkle the remaining 1/2 cup of Nilla Wafer crumbs on top.
Chill the dessert for at least 3 hours. Chilling overnight will be even better!

Notes

*Bing cherries work well because they are sweet but slightly tart. If using sour cherries, toss them with 2 teaspoons sugar. You can also replace the fresh cherries with 1 21-ounce can of cherry pie filling.
This dessert is best if chilled overnight!

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