Cherry-Topped Icebox Cake
|Whole graham crackers||20|
|Cold milk||2 Cup (32 tbs)|
|Instant pudding and pie filling||5 Ounce (Use 1 Package Of Six Serving Size, Jell-O Vanilla Or Chocolate Flavor)|
|Non dairy whipped topping||1 3⁄4 Cup (28 tbs), thawed (Use Cool Whip)|
|Canned cherry pie filling||42 Ounce (Two 21 Ounce Each)|
Line 13x9-inch pan with some of the graham crackers, breaking crackers, if necessary.
Pour cold milk into bowl.
Add pudding mix.
With electric mixer at low speed, beat until well blended, 1 to 2 minutes.
Let stand 5 minutes; then blend in whipped topping.
Spread half of the pudding mixture over crackers.
Add another layer of crackers.
Top with remaining pudding mixture and remaining crackers.
Spread cherry pie filling over crackers.
Chill about 3 hours.