Ingredients

The following ingredients have 4 Servings
  • 14.3 oz package vanilla sandwich cookies (approximately 36 cookies, 2 1/2 cups when crushed)
  • 1/3 cup salted butter ( melted and cooled (plus more for greasing dish))
  • 8 oz cream cheese (softened to room temperature)
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 16 oz tub frozen whipped topping (Cool Whip defrosted and divided)
  • 2 3.4 oz packages cheesecake flavored instant pudding mix
  • 3 cup whole milk
  • 2 21 oz can cherry pie filling
  • 1 cup pecan (chopped)

Instruction

  • Butter a 9 x 13 glass baking dish and set aside.
  • In the bowl of a food processor, crush vanilla sandwich cookies until small even crumbs form. Add melted butter and pulse until combined.
  • Press cookie mixture into the greased baking dish and place in freezer for 10 minutes to chill while preparing the next layer.
  • With a hand mixer or in the bowl of a standing mixer beat together cream cheese, granulated sugar, vanilla, and 1 cup of frozen whipped topping until smooth and creamy.
  • Spread cream cheese mixture over the chilled cookie crumb layer and place back into freezer for another 10 minutes.
  • With a whisk or beater combine both packages of pudding mix, milk, and 1/2 cup of frozen whipped topping. Whisk until combined and mixture begins to thicken.
  • Spread pudding layer over the chilled cream cheese layer and chill for 30 minutes or until pudding is set.
  • Pour cherry pie filling over the chilled pudding layer. Spread carefully so that it doesn’t mix with the layers beneath.
  • Gently top with remaining whipped topping. Sprinkle with chopped pecans and chill in fridge for 1 to 2 hours.