Cherry Topped Pudding Cake
20 whole graham crackers
2 cups cold milk
1 large box(6 serving size) vanilla instant pudding
1-3/4 cups frozen non-dairy whipped topping,thawed
2 cans cherry pie filling (20 oz.ea)
Line a 9" x 13" baking pan with about one third of the graham crackers. Break whole crackers, if necessary to cover bottom of pan.
Pour the milk into a bowl. Add the pudding mix. Beat at low speed for 1 to 2 minutes or until well blended. Let stand for about 5 minutes; then stir in the whipped topping. Spread half of the pudding mixture over the graham crackers. Add a second layer of graham crackers. Top with the rest of the pudding mixture. Add a third layer of graham crackers. Spread the cherry pie filling over top. Chill for at least 3 hours before serving.