Raspberry Topped Icebox Cake - cooking recipe

Ingredients

20 whole graham crackers
2 c. cold milk
1 (6 serving size) pkg. Jell-O vanilla instant pudding
1 3/4 c. thawed Cool Whip
1 can raspberry pie filling

Preparation

Line a 13 x 9-inch pan with some of the graham crackers.
Pour cold milk into bowl.
Add pudding mix.
Beat until well blended. Let stand for 5 minutes, then blend in Cool Whip.
Spread half of mixture over graham crackers.
Add another layer of crackers.
Top with remaining Cool Whip mixture.
Spread raspberry pie filling over.
Chill about 3 hours.