Ingredients
1-14 ounce package of golden oreos, crushed in processor⅓ cup butter, salted and melted1 tbsp for preparing the pan8 ounces cream cheese, softened to room temp¾ cup white sugar16 ounces frozen whipped topping, thawed2 small boxes of Cheesecake flavored instant pudding mix3 cups whole milk2 large cans of cherry pie filling1 cup chopped pecans or chopped walnutsHow To Make Cherry Cheesecake Lush
Butter the inside of a 9×13 baking dish and set to the sideCrush the cookies until small crumbs formAdd the melted butter and pulse until combinedPlace the cookie mix into the bottom of the baking dish, press down and make the layer as even as possiblePlace 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 smoothSpread this mixture over the cookie crust and place back into the freezer for another 10 minutesIn 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 thickenSpread the pudding over the chilled cream cheese layer, smooth evenly and chill for 30 minutes or until the pudding is setAfter 30 minutes, pour the Cherry pie filling over the pudding layer very carefully so as to not mix layers togetherCarefully spread the remaining whipped topping over the entire dessertTop with chopped pecans and chill for 1 to 2 hours before serving.Enjoy!
