20 whole graham crackers
2 c. milk (cold)
1 pkg. (6 serving size) Jello vanilla or chocolate flavor instant pudding & pie filling
1 3/4 c. thawed Cool Whip non-dairy whipped topping
2 cans (21 oz. each) cherry 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 minutes; let stand 5 minutes; then blend in whipped topping. Spread half of the pudding mix 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.

CHOCOLATE- FROSTED ICEBOX CAKE: Prepare Cherry-Topped Icebox Cake as directed, substituting 3/4 cup ready-to-spread chocolate fudge frosting for the pie filling. Carefully spread frosting over top layer of graham crackers. Makes 12 servings.