Cherry cheesecake lush layers

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 tem

• 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

Instructions :

• To begin, coat the inside of a 9 x 13 baking dish with butter and place it aside.
•  Break up the cookies into tiny crumbs.
• Pulse to incorporate the melted butter.
• Press the cookie mix into the baking dish’s bottom to get the most equal layer possible.
• While preparing the filling, put the crust in the freezer for ten minutes.
• In a bowl, whisk together 1 cup of the whipped topping, cream cheese, sugar, and vanilla.
• Blend until smooth.
• Cover the cookie crust with this mixture, then put it back in the freezer for ten more minutes.
• Combine the two pudding mix packets, milk, and ½ cup of whipped topping mix in a separate bowl. Whisk with a whisk until it starts to thicken.
• Evenly spread the pudding over the top of cooled cream cheese, then chill for half an hour or until the pudding solidifies.
• Carefully pour the cherry pie filling over the pudding layer after 30 minutes to avoid combining the layers.
• Gently cover the entire pie with the remaining whipped topping. Add chopped pecans on top, then refrigerate for one to two hours before serving.
• Have fun!