30 graham cracker squares
1 c. dairy sour cream
2 c. milk
1 (6 oz.) pkg. vanilla instant pudding
1 (21 oz.) can cherry pie filling

Arrange 1/2 of crackers in 13x9x2 rectangle glass dish. Beat sour cream and milk with hand beater until smooth. Beat in pudding (dry) until smooth and slightly thickened, about 2 minutes.

Spread half of mixture over graham crackers. Top with remaining crackers; spread remaining mixture over crackers. Top with cherry pie filling. Cover and refrigerate at least 3 hours. Serves 12.