Recipe: Cherry or Blueberry Topped Ice Box Cake (layered graham crackers and pudding)

CHERRY OR BLUEBERRY TOPPED ICE BOX CAKE

20 whole graham crackers
2 cups cold milk
1 (4 serving size) pkg vanilla or chocolate instant pudding/pie filling
1 3/4 cups thawed non dairy whipped topping
2 cans (21 oz each) cherry or blueberry pie filling

Line a 13x9 inch pan with some of the graham crackers, breaking crackers if necessary; set aside.

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.

Stir non dairy whipped topping into pudding. Spread half of the pudding mixture over crackers in pan. Add another layer of crackers. Top with remaining pudding mixture and remaining crackers.

Spread pie filling over crackers. Chill about 3 hours (or longer) before serving.

Servings: 12
Adapted from source: Jello/Kraft Foods