Black Forest Frozen Dessert Recipes

NO BAKE BLACK FOREST ICEBOX CAKE

Steps:

• In the bowl of your stand mixer, or in a large bowl with a hand mixer, whip the whipping cream on high speed until it reaches the soft peaks stage.
• Continue whipping the cream on high speed and slowly add the Eagle Brand® Sweetened Condensed Milk in a steady stream until the mixture reaches hard peaks (be careful not to over-whip...you definitely don't want the mixture turning into butter!).
• Place a layer of thin chocolate wafer cookies in the bottom of a a 9x13 rectangular pan. Top the wafer cookies with a thin layer of the whipped cream mixture and sprinkle half of the chopped cherries evenly over the whipped cream mixture.
• Add one more layer of chocolate wafer cookies, another layer of the whipped cream mixture, and the rest of the chopped cherries.
• Add the last layer of chocolate wafer cookies and top with the remaining whipped cream mixture, smoothing it out on the top.
• Cover the cake with some plastic wrap and place it in the fridge for at least 24 hours to set.
• Once you're ready to serve, simply remove the cake from the fridge and uncover it, arrange the fresh cherries on top so there's one for each slice, and crumble a few of the leftover wafer cookies on top, or top with some shaved dark chocolate.
• Serve immediately, and enjoy!

BLACK FOREST BROWNIE DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the sides of a 9x13-inch baking pan with cooking spray.
• Pour cherry filling into the prepared baking pan. Pour water evenly over pie filling. Sprinkle brownie mix evenly in one layer on the top; do not stir it in. Grate frozen butter evenly over the brownie mix.
• Bake in the preheated oven until bubbly all over, about 35 minutes. Let stand 10 minutes before serving.