Ingredients

• 4 cups heavy cream
• 1/4 cup sugar
• 1 tablespoon vanilla extract
• Three 9-ounce packages chocolate wafer cookies (or make your own!)
• Two 10-ounce bags frozen pitted cherries (sour cherries preferred)
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1/4 cup lemon juice
• Unsweetened cocoa powder, for dusting

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Instructions

1. For the icebox cake: In a large bowl, using an electric mixer on high speed, beat together the cream, sugar and vanilla until soft peaks form. Transfer to a large resealable freezer bag or a pastry bag fitted with a large round tip. (If using a freezer bag, snip off a corner when ready to pipe.)
2. Arrange an even layer of cookies in a 9-inch springform pan (or on a large flat plate). Spread the cookies with a 1/4-inch layer of whipped cream, leaving a narrow border at the edges. Repeat with the remaining cookies and cream; there should be 7 to 8 cookie layers total. End with a layer of whipped cream and then pipe cream on top in concentric circles to simulate a bumpy cake. Cover with plastic wrap and refrigerate overnight.
3. For the cherry sauce: Bring the cherries, sugar and 2/3 cup water to a boil in a medium saucepan over medium-high heat, stirring often. Stir together the cornstarch and 1/4 cup water in a small bowl until smooth. Stir the cornstarch slurry into the boiling cherry mixture. Return to a boil and cook until thickened, stirring constantly, about 1 minute. Remove from the heat and stir in the lemon juice. Puree in a blender or with an immersion blender.
4. To serve, dust the top of the icebox cake with cocoa powder and drizzle with cherry sauce.