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Cherry Topped Icebox Cake

Holidaycooking's picture
Ingredients
  Whole graham crackers 20 , divided
  Instant pudding and pie filling 5 Ounce (1 Package (6-Serving Size), Vanilla Or Chocolate Flavor)
  Cold milk 2 Cup (32 tbs)
  Thawed whipped topping 1 3⁄4 Cup (28 tbs)
  Canned cherry pie filling 42 Ounce (Two Cans 21 Ounce Each)
Directions

Line 13x9-inch pan with one third of the graham crackers, breaking crackers, if necessary.
Prepare pudding mix with cold milk as directed on package.
Let stand 5 minutes.
Gently stir in whipped topping.
Spread half the pudding mixture over crackers.
Add second layer of crackers; top with remaining pudding mixture.
Add third layer of crackers.
Top with cherry pie filling.
Refrigerate 3 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Occasion: 
Christmas

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4.07143
Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4989 Calories from Fat 846

% Daily Value*

Total Fat 92 g141.4%

Saturated Fat 46.3 g231.7%

Trans Fat 0 g

Cholesterol 45.2 mg15.1%

Sodium 3534.3 mg147.3%

Total Carbohydrates 983 g327.7%

Dietary Fiber 26.5 g106%

Sugars 264.4 g

Protein 58 g115.3%

Vitamin A 58% Vitamin C 71.4%

Calcium 64.2% Iron 16.6%

*Based on a 2000 Calorie diet

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Cherry Topped Icebox Cake Recipe