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Cherry or Blueberry Topped Ice Box Cake
20 whole graham crackers
2 cups cold milk
1 package vanilla or chocolate instant pudding/pie filling
13/4 cup thawed non dairy whipped topping
2 can (21 oz each) cherry or blueberry 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 mins. Let stand 5 min, and then blend in non dairy whipped topping.
Spread half of the pudding mixture over crackers. Add another layer of crackers. Top with remaining pudding mixture and remaining crackers.
Spread pie filling over crackers. Chill cake for about 3 hours before serving.