Cherry-Topped Icebox Cake - cooking recipe

Ingredients

20 whole graham crackers
2 c. cold milk
1 (6 oz.) pkg. Jell-O instant pudding mix, vanilla or chocolate
1 3/4 c. thawed cool whip topping
2 (21 oz. each) can cherry pie filling

Preparation

Line a 13 x 9 pan with some of the graham crackers, breaking crackers if necessary. Pour cold milk into bowl, add pudding mix. Beat on low speed until well blended, 1-2 minutes. Let stand 5 minutes, then blend in whipped topping. Spread half of pudding mixture over crackers. Add another layer of crackers. Top with remaining pudding and another layer of crackers. Spread cherry pie filling over crackers. Chill 3 hours.