Recipe - Cherry-Topped Icebox Cake

20 Whole graham crackers
2 cup Cold milk
1 pack (6 serv. size) Jello instant
vanilla pudding
1 Three fourths cup 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 sanburns@m2.sprynet.com on Jul 04, 1997