Cherry or blueberry topped ice box cake

12 servings

Ingredients

Quantity Ingredient
20 Whole graham crackers
2 cups Cold milk
1 pack Vanilla or Chocolate Instant
Pudding/Pie Filling
1¾ cup Thawed non dairy whipped
Topping
2 cans (21 oz each) cherry or blue
Berry pie filling

Directions

Line 13 x 9 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 mins. Let stand 5 min, then blend in non dairy whipped topping.

Spread half of the pudding mixture over crackers. Add another layer of crackers. Top with remaining pudding mixture and remaining crackers.

Spread pie filling over crackers. Chill about 3 hours.

Source: Jello Co Submitted: Dale/Gail Shipp

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