1 lb. cranberries
1 1/4 c. sugar
3/4 c. water
1 (6 oz.) pkg. vanilla pudding mix, cooked is better
3 c. milk
2 c. crushed soda crackers
1 pt. whipping cream

Cook cranberries, sugar and water until cranberries burst, cool. Prepare vanilla pudding according to pie filling directions on box; cool. Whip the cream and sweeten if desired. (You may use 1 large Cool Whip.)

In a 2-2 1/2 quart glass bowl with high sides layer the following: cranberries, cracker crumbs, whip cream and pudding. Repeat layers, top with a thin layer of whip cream and sprinkle with cracker crumbs or chopped cooked cranberries. Refrigerate at least 5 hours. 12 servings.