Step 1

Beat cream cheese in bowl on high speedwith electric mixer until smooth. Slowly add milkand continue beating until smooth, occasionally scraping down sides with scraper.Add pudding mixand beatan additional 2 minutes or until thickened. Fold in 2 cups of whipped topping.

Step 2

Spread one side of the crackers with a small amount of the filling. Arrange crackers, filling side down in a boot shape on a rectangular platter. Top with one-third of the filling. Repeat layers 2 more times ending with crackers.

Step 3

Use a open star tip with bag 1 1/3 cups full of whipped topping. Frost top and sides of cake with remaining whipped topping using a small spreader. Decorate as desired with icing. Decorate cuff, toe and heel with decorator. Refridgerate at least 6 hours or overnight before serving. Served Chilled

Tips

To for the boot shape, place four of the crackers onto the plate. Then add the fifth cracker alongside the bottom to create the foot. The small amount of filling on the underside of the crackers keeps them from sliding.