Cherry Topped Pie

Instructions

1. Line a 9-inch square pan with whole graham crackers, breaking crackers to fill the pan.
2. Combine pudding mix and cold milk in a bowl.
3. Beat slowly with a rotary beater or electric beater until well blended, about 2 minutes.
4. Let stand for 5 minutes.
5. Blend in the thawed Cool Whip nondairy whipped topping.
6. Spread half of the pudding mixture over the graham cracker layer.
7. Add another layer of graham crackers on top of the pudding layer.
8. Spread the remaining pudding mixture over the second layer of crackers.
9. Top with cherry pie filling.
10. Chill in the refrigerator for 3 hours before serving.