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Cherry-Topped Icebox Cake

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Recipe

 

Yield

1 cake

Prep

15 min

Cook

0 min

Ready

3 hrs
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
20 each graham crackers/wafers
whole
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2 cups milk
cold
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1 package instant pudding mix
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1 ¾ cups whipped topping, prepared
thawed
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42 ounces cherry pie filling
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Ingredients

Amount Measure Ingredient Features
2E+1 each graham crackers/wafers
whole
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473 ml milk
cold
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1 package instant pudding mix
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414 ml whipped topping, prepared
thawed
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1213.8 ml/g cherry pie filling
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 474g (16.7 oz)
Amount per Serving
Calories 115716% 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?
 

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