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Cherry Topped Pudding Cake

Guest Author - Sandy Moyer

Cherry Topped Pudding Cake

  • 20 whole graham crackers
  • 2 cups cold milk
  • 1 large box(6 serving size) vanilla instant pudding
  • 1-3/4 cups frozen non-dairy whipped topping , such as Cool Whip®, thawed
  • 2 cans cherry pie filling (20 oz.ea)

Preparation -
Line a 9" x 13" baking pan with about one third of the graham crackers. Break whole crackers, if necessary to cover bottom of pan. Pour the milk into a bowl. Add the pudding mix. Beat at low speed for 1 to 2 minutes or until well blended. Let stand for about 5 minutes; then stir in the whipped topping. Spread half of the pudding mixture over the graham crackers. Add a second layer of graham crackers. Top with the rest of the pudding mixture. Add a third layer of graham crackers. Spread the cherry pie filling over top. Chill for at least 3 hours before serving.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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