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Black Forest Frozen Dessert Recipe

Chocolate and cherries make up the sweet taste combo in this layered icebox dessert! The decadent, scrumptious recipe comes from Ruth Lee of Troy, Ontario.
TOTAL TIME: Prep: 40 min. + freezing YIELD:12 servings


  • 1 cup crushed reduced-fat Oreo cookies (about 10 cookies)
  • 2 tablespoons butter, melted
  • 1 can (15 ounces) pitted dark sweet cherries
  • 2 cups black cherry-vanilla swirl frozen yogurt blend
  • 3 cups reduced-fat chocolate ice cream, softened
  • 1 tablespoon cornstarch
  • 2 tablespoons lemon juice
  • 3/4 cup reduced-fat whipped topping
  • 12 mint sprigs


  • 1. In a small bowl, combine cookies and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
  • 2. Drain cherries, reserving syrup. Cover and refrigerate syrup. Chop half of the cherries; refrigerate whole cherries. Spread frozen yogurt evenly over crust; sprinkle with chopped cherries. Cover and freeze for 30 minutes. Spread ice cream over cherries; cover and freeze for 2 hours or until firm.
  • 3. For sauce, in a small saucepan, combine cornstarch and reserved cherry syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and whole cherries.
  • 4. Remove sides of springform pan; cut dessert into slices. Serve with sauce. Garnish with whipped topping and mint. Yield: 12 servings.

Nutritional Facts

1 slice: 193 calories, 7g fat (4g saturated fat), 23mg cholesterol, 112mg sodium, 31g carbohydrate (22g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Reviews for Black Forest Frozen Dessert

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fastquilter56 User ID: 3905679 63925
Reviewed Jul. 23, 2009

"I made this as a fund raiser for our church and it was well recieved. I had a little left over when I made a double recipe and froze it for our recent road trip in the motor home and wow was it great!! (Leftovers were put into a loafe pan, and it made 4 servings). I'll make this again and again, and make sure I have one in the freezer at all times. Probably would last a month or so in the freezer if wrapped tight."

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