Cherry Topped Icebox Cake - cooking recipe

Ingredients

20 whole graham crackers
2 c. milk
1 (6 oz.) pkg. Jell-O brand instant vanilla or chocolate pudding
1 3/4 c. thawed Cool Whip
2 (21 oz.) cans cherry pie filling

Preparation

Line a 13 x 9-inch pan with some of the graham crackers (break, 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.
Blend with Cool Whip.
Spread half of the pudding mixture over crackers in pan.
Add another layer of graham crackers.
Top with remaining pudding mixture and remaining crackers.
Top with pie filling.
Chill 3 hours.