Ingredients
1 8-ounce container frozen whipped topping, such as Cool Whip, thawed
2 3.4-ounce packages instant vanilla pudding
2 1/2 cups cold whole milk
1 14.4-ounce box graham crackers
2 21-ounce cans cherry pie filling
Instructions
Whisk 2 (3.4-ounce) packages instant vanilla pudding and 2 1/2 cups cold whole milk together in a large bowl until smooth and beginning to thicken, 1 to 2 minutes. Add 1 thawed (8-ounce) container frozen whipped topping and fold together with a flexible spatula just until combined.
Arrange about 1 sleeve graham crackers in a single, tight layer in the bottom of a 9×13-inch baking pan (about 2 inches high), breaking the crackers as needed to fit. Spread half of the pudding mixture (about 2 1/2 cups) evenly over the graham crackers. Arrange a second layer of graham crackers on top. Spread the remaining pudding mixture over the graham crackers. Finish with a third layer of graham crackers. You might not have enough graham crackers to completely cover the top, but space them as evenly as possible.
Spread 2 (21-ounce) cans cherry pie filling evenly over the top layer of graham crackers. Cover and refrigerate for at least 8 hours or up to overnight.
