Cherry-topped icebox cake

12 Servings

Ingredients

Quantity Ingredient
20 Whole graham crackers
2 cups Cold milk
1 pack (6 serv. size) Jello instant vanilla pudding
1¾ cup Cool Whip, thawed
2 cans (21 oz) cherry pie filling

Directions

Line 13x9" 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.

NOTES : formatted by: Karen Sanburn Recipe by: Great American Favorite Brand Name Cookbook Posted to Bakery Shoppe Digest145 by Chris & Karen <sanburns@...> on Jul 04, 1997

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