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Cherries & Cream Ice Box Cake Ingredients ½ cup plus 1 Tbsp. cherry preserves 4 cups heavy whipping cream, divided 2 tsp vanilla extract, divided ¾ tsp almond extract, divided 1 (8-oz.) pkg. cream cheese, softened ¾ cup plus 3 Tbsp. powdered sugar, divided 21 (2 ¼- x 5-inch) graham crackers Fresh cherries, for topping Directions 1 Process cherry preserves in a food processor until completely smooth, 1 to 2 minutes; set aside. 2 Beat 3 cups of the cream, 1 tsp of the vanilla, & ½ tsp of the almond extract with a mixer on medium speed until foamy, about 30 seconds. Increase speed to medium-high, & beat until stiff peaks form, 1 to 2 minutes; set aside. 3 Beat cream cheese, ¾ cup of powdered sugar, & 3 tbsp of pureed cherry preserves in a large bowl with an electric mixer on medium speed until smooth & completely combined, about 2 minutes. Gently fold one-third of whipped cream mixture into cream cheese mixture until thoroughly combined. Repeat in 2 more additions with remaining whipped cream mixture. 4 Lightly coat a 9-inch springform pan with cooking spray. Line bottom of pan with a layer of graham crackers, breaking them in order to cover bottom. Spread 2 cups whipped cream mixture over graham crackers. Dollop with 1 tbsp pureed cherry preserves; swirl with a wooden skewer or the tip of a knife. Repeat layers 3 more times with remaining graham crackers & whipped cream mixture & 3 tbsp of the remaining preserves, ending with whipped cream mixture & preserves. Cover; chill 8 to 24 hours. 5 Before serving, beat remaining 1 cup cream, 1 tsp vanilla, & ¼ tsp almond extract with a mixer on medium speed until foamy, about 30 seconds. Increase speed to medium-high, & gradually add remaining 3 tbsp powdered sugar; beat until medium peaks form, 1 to 2 minutes. Remove cake from springform pan; spread top with whipped cream. Dollop remaining 1 tbsp preserves onto whipped cream; swirl gently with a wooden skewer or the tip of a knife. Top with fresh cherries. @FoodAndRecipesWithCherokee 🦉