Cherry-Topped Icebox Cake Recipe:
20 whole graham crackers
2 cups cold milk
1 package (6 serv. size) vanilla instant pudding
1 3/4 cups thawed non-dairy whipped topping (like cool-whip)
2 cans (21 oz. each) cherry pie filling
Line 13″x9″ 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.