Cherry-Topped Icebox Cake
Yield
1 cakePrep
15 minCook
0 minReady
3 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | each |
graham crackers/wafers
whole |
*
|
| 2 | cups |
milk
cold |
|
| 1 | package |
instant pudding mix
|
|
| 1 ¾ | cups |
whipped topping, prepared
thawed |
|
| 42 | ounces |
cherry pie filling
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | each |
graham crackers/wafers
whole |
*
|
| 473 | ml |
milk
cold |
|
| 1 | package |
instant pudding mix
|
|
| 414 | ml |
whipped topping, prepared
thawed |
|
| 1213.8 | ml/g |
cherry pie filling
|
|
Directions
Line 13x9 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.
