Raspberry Topped Icebox Cake

Directions

1. 1
   Line a 13 x 9-inch pan with some of the graham crackers.
2. 2
   Pour cold milk into bowl.
3. 3
   Add pudding mix.
4. 4
   Beat until well blended. Let stand for 5 minutes, then blend in Cool Whip.
5. 5
   Spread half of mixture over graham crackers.
6. 6
   Add another layer of crackers.
7. 7
   Top with remaining Cool Whip mixture.
8. 8
   Spread raspberry pie filling over.
9. 9
   Chill about 3 hours.