Ingredients:
1 and 1/3 cups cherry pie filling
1 cup powdered sugar
1 and 1/3 cups chopped pecans
3 and 1/3 cups vanilla wafer cookie crumbs (about 76 cookies)
4 cups cool whip, divided
2 packages (8oz each) cream cheese, softened
1 cup (2 sticks) butter, melted
2 cups milk
2 packages (3.4oz each) vanilla instant pudding mix
Instructions:
Preheat the oven to 350°F. Grease a 9×13 inch baking dish with butter.
Crush vanilla wafers into fine crumbs until you have 3 and 1/3 cups. Pour the vanilla wafer crumbs into a bowl and mix with the melted butter until coated.
Press the buttered vanilla wafer crumb mixture evenly into the bottom of the prepared baking dish. Bake for 15 minutes. Allow to completely cool.
While the crust is cooling, make the cheesecake layer. In a large bowl, beat together the cream cheese and powdered sugar until smooth. Fold in 2 cups of the cool whip until fully incorporated. Set aside.
In another bowl, whisk together the milk and vanilla pudding mixes for 2 minutes until thickened. Let stand for 5 minutes to fully thicken, then fold in the remaining 2 cups cool whip.
Spread the cream cheese mixture evenly over the cooled vanilla wafer crust. Top with the cherry pie filling, spreading evenly.
Carefully spread the vanilla pudding mixture over the cherry pie filling layer.
Top with the remaining 1 and 1/3 cups cool whip and sprinkle the pecans evenly over top.
Refrigerate for at least 2 hours before slicing and serving. Enjoy!
