#1048 - Cherry Pudding Cake

(by Shirley McNevich)

14 whole graham crackers
1 - 6oz. box Jell-O vanilla INSTANT pudding
2 cups cold milk
1 cup Cool Whip (thawed)
1 - 21oz. can Lucky Leaf cherry pie filling

Grease a 9" square cake pan. Line the bottom of the cake pan with whole graham crackers (break them when you need to at the ends and corners)--set aside. In a mixer add pudding mix and cold milk--beat on low until mixed, then beat for 2 minutes. Turn the mixer off and let the pudding mixture stand for 5 minutes. After 5 minutes, remove bowl from mixer--add Cool Whip to the pudding mixture and stir with a spoon. Spread 1/2 of the pudding mixture on top of the graham crackers in the cake pan. Make another layer of graham crackers on top of the pudding mixture in the cake pan. Pour the rest of the pudding mixture on top of the graham crackers in the cake pan. Add another layer of graham crackers on top of the pudding mixture. Carefully spoon the cherry pie filling evenly on top of the graham crackers. Refrigerate overnight.