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Cherry Topped Ice Box Cake

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Submitted by jamo

YIELD

1 cake

PREP

20 min

COOK

0 min

READY

3 hrs

Ingredients

20 2E+1
EACH EACH GRAHAM CRACKERS/WAFERS
whole *
2 473
CUPS ML MILK
cold
1 1
1 ¾ 414
CUPS ML WHIPPED TOPPING, PREPARED
thawed
42 1213.8
OUNCES ML/G CHERRY PIE FILLING

Directions

Line 13×9 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 mins.

Let stand 5 min, then blend in non dairy whipped topping.

Spread half of the pudding mixture over crackers.

Add another layer of crackers. Top with remaining pudding mixture and remaining crackers.

Spread pie filling over crackers.

Chill about 3 hours.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 474g (16.7 oz)
Amount per Serving
Calories 1157 16% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 1406mg 59%
Total Carbohydrate 75g 75%
Dietary Fiber 7g 26%
Sugars g
Protein 32g
Vitamin A 17% Vitamin C 18%
Calcium 31% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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