Ingredients for Cherry Topped Icebox Cake
- 30-32 graham crackers
- 2 cups cold milk
- 3 (3.4 ounce) packages instant vanilla pudding mix
- 1 (8 ounce) container Cool Whip, thawed
- 1 (21 ounce) can cherry pie filling
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How to Make Cherry Topped Icebox Cake
- Line a 13x9 inch baking pan with approximately 12 graham crackers, breaking as needed to fit.
- In a large bowl, pour in 2 cups of cold milk.
- Add 3 (3.4 ounce) packages of instant vanilla pudding mix to the milk.
- Using an electric mixer on low speed, beat until the pudding mix is completely smooth and well-blended (about 1-2 minutes).
- Let the pudding mixture stand for 5 minutes to thicken slightly.
- Gently fold in 1 (8 ounce) container of whipped topping until just combined. Do not overmix.
- Spread half of the pudding mixture evenly over the graham cracker layer in the pan.
- Add another layer of approximately 12 graham crackers.
- Spread the remaining pudding mixture over the second cracker layer.
- Top with a final layer of approximately 6-8 graham crackers.
- Spread 1 (21 ounce) can of cherry pie filling evenly over the top layer of crackers.
- Cover the pan and chill in the refrigerator for at least 3 hours, or preferably overnight, to allow the cake to set.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
68g
Fat
16g
Carbs
19g
