|
Title: Cherry-Topped Icebox Cake Categories: Desserts Yield: 12 Servings 20 Whole graham crackers 2 c Cold milk 1 pk (6 serv. size) Jello instant -vanilla pudding 1 3/4 c Cool Whip, thawed 2 cn (21 oz) cherry pie filling 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 |