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Cherry Topped Icebox Cake Recipe
|Whole graham crackers||20 , divided|
|Instant pudding and pie filling||5 Ounce (1 Package (6-Serving Size), Vanilla Or Chocolate Flavor)|
|Cold milk||2 Cup (32 tbs)|
|Thawed whipped topping||1 3⁄4 Cup (28 tbs)|
|Canned cherry pie filling||42 Ounce (Two Cans 21 Ounce Each)|
Serving size: Complete recipe
Calories 4989 Calories from Fat 846
% Daily Value*
Total Fat 92 g141.4%
Saturated Fat 46.3 g231.7%
Trans Fat 0 g
Cholesterol 45.2 mg
Sodium 3534.3 mg147.3%
Total Carbohydrates 983 g327.7%
Dietary Fiber 26.5 g106%
Sugars 264.4 g
Protein 58 g115.3%
Vitamin A 58% Vitamin C 71.4%
Calcium 64.2% Iron 16.6%
*Based on a 2000 Calorie diet
Prepare pudding mix with cold milk as directed on package.
Let stand 5 minutes.
Gently stir in whipped topping.
Spread half the pudding mixture over crackers.
Add second layer of crackers; top with remaining pudding mixture.
Add third layer of crackers.
Top with cherry pie filling.
Refrigerate 3 hours.