CHERRY-TOPPED ICEBOX CAKE
20 graham crackers
2 cup cold milk
1 (6 serving size) pkg. Jell-O vanilla or chocolate flavor instant pudding
1 3/4 cup thawed Cool Whip
2 (21 oz.) cans cherry pie filling
Line 13 x 9 inch 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.
Chocolate - Frosted Icebox Cake: Prepare Cherry-Topped Icebox Cake as directed, substituting 3/4 cup ready to spread chocolate fudge frosting for the cherry pie filling. Carefully spread frosting over top layer of graham crackers.