Cracker Cake - cooking recipe

Ingredients

28 ounces pie filling (Wild Berry, Blueberry, Cherry, etc)
450 g unsalted saltine crackers
1 liter Cool Whip
2 (6 ounce) box vanilla pudding mix or (4 ounce) boxes vanilla pudding mix, made according to directions

Preparation

9\" by 13\" baking pan.
Layer as follows:
1/3 of the Cool Whip.
thin layer of crackers.
1/2 the pudding.
thin layer of crackers.
1/3 Cool Whip.
thin layer of crackers.
1/2 the pudding.
thin layer crackers.
1/3 Cool Whip.
Pie Filling.
Cover, put in fridge and refrigerate for 24 hours. MUST leave for 24 hours so the crackers become soft.