Warm weather is coming here in the US, so while I am thinking about it, I wanted to be sure post one of my favorite warm-weather desserts.
Cherry-Topped Icebox Cake
20 whole graham crackers
2 cups milk
1 package instant pudding mix — chocolate or vanilla, 6-serving size
1 3/4 cups Cool Whip — thawed
2 cans cherry pie filling — 21 oz. each
Line 13×9-inch baking 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 minutes. Let stand 5 minutes; then
blend in whipped topping. Spread half of the p udding mixture over crackers. Add
another layer of crackers. Top with remaining pudding mixture and remaining
crackers. Spread cherry pie filling over crackers. Chill about 3 hours.
Source: I got this recipe from a friend at church, and she wrote down that it was from “Treasury of Christmas Recipe Collection”, but I don’t know much else about the cookbook.
Neva says
I have that book