Cherry-topped Icebox Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Desserts | 12 | Servings |
INGREDIENTS
| 20 | Whole graham crackers | |
| 2 | c | Cold milk |
| 1 | 6 serv. size Jello instant | |
| vanilla pudding | ||
| 1 3/4 | c | Cool Whip, thawed |
| 2 | 21 oz cherry pie filling |
INSTRUCTIONS
Line 13x9" 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. NOTES : formatted by: Karen Sanburn Recipe by: Great American Favorite Brand Name Cookbook Posted to Bakery Shoppe Digest145 by Chris & Karen <sanburns@m2.sprynet.com> on Jul 04, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 155
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 147.9mg
Potassium: 108.3mg
Carbohydrates: 37.2g
Fiber: <1g
Sugar: 8.4g
Protein: <1g