Cherry-Topped Icebox Cake aka Cherry Madness

• About 15 whole graham crackers (Honey Maid brand the best to use)
• 2 cups cold milk
• 1 package (6 serving size) Jello vanilla or chocolate flavor instant pudding and pie filling
• 1 3/4 cups thawed non-dairy whipped topping ( I use 1 cup whipping cream whipped and sweetened with powdered sugar and vanilla flavoring.)
• 2 cans (21 ounces each) cherry pie filling (one will due - it just depends on how "cherry" you like it)

Line the bottom of  9 x 13 inch pan with  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 (I use the whipped whipping cream)

Spread half of the pudding mixture over crackers. Add another layer of graham crackers. Top with remaining pudding mixture. Spread cherry pie filling over the top. Chill about 3 hours.

Makes 12 servings

I found this recipe in the newspaper food section years ago. It has been a family favorite, especially at Harris family reunions - hence the name, "Cherry Madness".