Cranberry Whipped Cream Salad

Cranberry Whipped Cream Salad

2 packages graham crackers, finely crushed
(about 4 cups)
2 (14 ounce) cans jellied cranberry sauce,
sliced into 1/4-inch thin rounds
1 (8 ounce) container Cool Whip, thawed

Layer one-third of the graham cracker crumbs at the bottom of a clear glass serving dish. Layer one-third of the jellied cranberry sauce slices, then sped over all one-third of the Cool Whip.

Repeat twice more, ending with the whipped topping.