Cherry Topped Icebox Cake

20 whole graham crackers
2 cups cold milk
1 packet (6 serving size) jell-o instant vanilla pudding
1 3/4 cups cool whip, thawed
2 cans (21 ounce) cherry pie filling

Line 13x9inch 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 mixture 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.