This Cherry Icebox Cake is easy to make with layers of grain-free cookies or graham crackers, coconut whipped cream and a homemade cherry pie filling. It's no bake and the perfect easy dessert for spring and summer potlucks and parties. Gluten-free, grain-free, dairy-free, vegan, paleo with low carb + keto options.
In a saucepan over medium heat, simmer cherries (stirring often) for 10 to 15 minutes, until they release their juices. Whisk in coconut sugar until dissolved.
In a separate bowl, whisk together the arrowroot starch with water until smooth and whisk into the saucepan. Turn heat to medium-high and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.
Make the whipped cream: With a hand mixer or in the bowl of a stand mixer, whip chilled coconut cream until it just holds soft peaks. Add powdered sugar (and vanilla if using) and whip to combine until stiff peaks hold. Set aside 1/2 cup whipped cream for topping.
Spread a thin layer of the cream mixture in an 8 x 8 pan to coat the bottom. Place a single layer of cookies / crackers across the center of the pan and then break up 1 or 2 more cookies / crackers as needed to fill in the gaps.
Spread half of the cream mixture on top. Spoon an even layer of cherry pie filling and spread. Top with another layer of cookies / crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over the top. Add another layer of cherry pie filling. ADD the final layer of cookies / crackers. Spread reserved cream evenly on top.
Top with the final layer of cookies / crackers. Spread the reserved 1/2 cup whipped cream on top.
Arrange the last layer of the cherry pie filling evenly. Sprinkle on crushed cookie / cracker crumbs on top.
Refrigerate for at least 4 hours or overnight until the cookies / crackers have softened completely.
*To make this icebox cake in a 9x13 pan, increase the amounts by 1.5