Cherry-Topped Icebox Cake

Ready in 1 hour

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Try this Cherry-Topped Icebox Cake recipe, or contribute your own. "Ham" and "Desserts" are two tags used to describe Cherry-Topped Icebox Cake.


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1 pk (6 serv. size) Jello instant
20 Whole graham crackers
2 c Cold milk
1 3/4 c Cool Whip, thawed
2 cn (21 oz) cherry pie filling

Original recipe makes 12 Servings

Original recipe makes 12 Servings Servings


You've adjusted the recipe from 12 Servings (as originally posted) to 12 Servings. The ingredients above reflect 12 Servings, but the instructions reflect the as-posted 12 Servings. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

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 on Jul 04, 1997

Calories Per Serving: 206 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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