Ingredients
• 1-14 ounce package of golden oreos, crushed in processor
• ⅓ cup butter, salted and melted
• 1 tbsp for preparing the pan
• 8 ounces cream cheese, softened to room temp
• ¾ cup white sugar
• 16 ounces frozen whipped topping, thawed
• 2 small boxes of Cheesecake flavored instant pudding mix
• 3 cups whole milk
• 2 large cans of cherry pie filling
• 1 cup chopped pecans or chopped walnuts
Preparation
• Butter the inside of a 9×13 baking dish and set to the side
• Crush the cookies until small crumbs form
• Add the melted butter and pulse until combined
• Place the cookie mix into the bottom of the baking dish, press down and make the layer as even as possible
• Place the crust into the freezer for 10 minutes while you make the filling.
• In a bowl beat together the cream cheese, sugar, vanilla and 1 cup of the whipped topping.
• Mix until smooth
• Spread this mixture over the cookie crust and place back into the freezer for another 10 minutes
• In another bowl combine the 2 packages of pudding mix, the milk and ½ cup of whipped topping mix. Using a whisk, whisk until it begins to thicken
• Spread the pudding over the chilled cream cheese layer, smooth evenly and chill for 30 minutes or until the pudding is set
• After 30 minutes, pour the Cherry pie filling over the pudding layer very carefully so as to not mix layers together
• Carefully spread the remaining whipped topping over the entire dessert
• Top with chopped pecans and chill for 1 to 2 hours before serving.
• Enjoy!
