Cherry Topped Pudding Cake
|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)
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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