Cherry-topped icebox cake

Cherry-topped icebox cake

Ingredients/Components

• cold milk - 2 c
• whole graham crackers - 20 item
• cans cherry pie filling - 2 oz
• thawed Cool Whip non-dairy whipped topping
• Jell-O vanilla or chocolate flavor instant pudding and pie filling - 1 serving

How to make cherry-topped icebox cake:

Line 13 x 9-inch 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. Makes 12 servings.

Recipe categories: Desserts, Cakes, Low protein.