Chocolate Cherry Icebox Pie
Some desserts whisper. This one shows up wearing sequins and carrying a jar of hot fudge. Chocolate and cherry have always been a power couple, and this Chocolate Cherry Icebox Pie leans all the way in—creamy, cold, a little nostalgic, and dangerously easy to throw together.
No oven, no fuss, and absolutely no patience required (other than the freezer doing its thing). It’s the kind of dessert you make once… and then get requests for forever.
Why You’ll Love This Recipe
- No-bake magic – your oven gets the day off
- 5-minute filling – stir, smash, fold, done
- Make-ahead friendly – freezer = your best friend
- Customizable – smooth or chunky, fancy or chaotic
- Crowd-pleaser – chocolate + cherry = zero complaints
Making a Chocolate Cherry Icebox Pie
- Start with the cherries: Add the cherry pie filling to a large bowl. Use a masher or two sharp knives to semi-crush the cherries. Go as chunky or smooth as you like.
- Mix it up: Stir in the sweetened condensed milk and vanilla extract until well combined.
- Lighten the mixture: Gently fold in the whipped topping until smooth and fluffy.
- Fill the crust: Pour into the chocolate pie crust and spread evenly.
- Freeze: Place in the freezer for at least 4–6 hours, or until firm.
- Serve: Let sit at room temperature for about 15 minutes before slicing. Add toppings if desired.
How to Customize
- Extra chocolatey: Stir in mini chocolate chips or chocolate chunks
- Cherry-forward: Leave the cherries more whole for bigger bites
- Black Forest vibes: Add a splash of almond extract or even a tiny bit of kirsch (if you’re feeling fancy)
- Nutty twist: Sprinkle chopped peanuts or almonds on top for crunch
- Homemade chocolate crust: borrow just the crust recipe from my Chocolate PB Chess Pie recipe
- Crust swap: Try an Oreo crust or even a graham cracker crust if that’s what you’ve got
Pro Tips (because we like winning)
- Don’t skip the thaw time before slicing unless you enjoy wrestling with your dessert
- Fold gently so the filling stays airy, not dense
- Freeze overnight if you want clean, bakery-style slices
- Use a hot knife (run under warm water, wipe dry) for prettier cuts
Looking for more recipes like this?
Try searching the site for “pie,” “cherry,” or “no-bake desserts” to find your next obsession.
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Chocolate Cherry Icebox Pie
Ingredients
- 21 oz. can cherry pie filling
- 14 oz. can sweetened condensed milk
- 1 tsp. vanilla extract
- 1 cup frozen whipped topping, thawed
- 1 9-inch chocolate pie crust
- Optional Toppings: more whipped topping, hot fudge, whipped cream, cherries, chocolate syrup
Instructions
- Add the cherry pie filling to a large bowl. Use a masher or two sharp knives to semi-crush the cherries. Go as chunky or smooth as you like.
- Stir in the sweetened condensed milk and vanilla extract until well combined. Gently fold in the whipped topping until smooth and fluffy. Pour into the chocolate pie crust and spread evenly.
- Place in the freezer for at least 4–6 hours, or until firm. Let sit at room temperature for about 15 minutes before slicing. Add toppings if desired. Enjoy!
Nutrition
Chocolate Cherry Icebox Pie
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