Cherry Topped Icebox Cake
|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)|
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.