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Maraschino Cherry Ice Cream Cake

Maraschino Cherry Ice Cream Cake


  • 1 prepared angel food cake (about 13 ounces)
  • 1 pint EACH: chocolate, vanilla and strawberry ice cream, softened
  • 1 (10 ounce) jar maraschino cherries without stems, well drained
  • 3 cups frozen whipped topping, thawed
  • 10 maraschino cherries with stems, if desired


  1. Carefully cut angel food cake into 4 horizontal layers. Place bottom layer, cut side up, on cookie sheet or piece of card board covered with aluminum foil. Spread with chocolate ice cream; press 10 maraschino cherries into ice cream.
  2. Repeat with two layers of cake and vanilla and strawberry ice cream, ending with strawberry ice cream.
  3. Place last cake layer over strawberry ice cream, cut side facing ice cream.
  4. Freeze for several hours or overnight.
  5. When ready to serve, remove from freezer and frost with whipped topping. Place 10 maraschino cherries with stems on top of cake.
  6. Serve immediately.

Dessert may be prepared up to 1 week in advance. Cover tightly with plastic wrap.

Frost just before serving as directed above.

Recipe and photo credit (used with permission): National Cherry Growers Foundation

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