Ingredients
One packet (one to fourteen ounces) of crushed golden oreos
⅓ cup butter, salted and melted
1 tbsp for preparing the pan
Eight ounces of room-temperature softened cream cheese
¾ cup white sugar
16 ounces frozen whipped topping, thawed
Two small cartons of instant pudding mix with a cheesecake flavor
3 cups whole milk
2 large cans of cherry pie filling
1 cup chopped pecans or chopped walnuts
How To Make Cherry Cheesecake Lush
Butter the inside of a 9×13 baking dish and set it aside.
Crush the cookies until small crumbs form.
Pulse the cookie crumbs with the melted butter until well blended.
Press the cookie mixture into the bottom of the baking dish, creating an even layer. Press it down firmly.
Place the crust in the freezer for 10 minutes while you prepare the filling.
In a bowl, beat together the cream cheese, sugar, vanilla, and 1 cup of whipped topping until smooth.
Spread this cream cheese mixture over the chilled cookie crust and return it to the freezer for another 10 minutes.
In another bowl, combine the pudding mix, milk, and ½ cup of whipped topping. Whisk until it begins to thicken.
Spread the pudding mixture over the chilled cream cheese layer, smoothing it evenly. Refrigerate for half an hour or until the pudding solidifies.
After 30 minutes, carefully pour the cherry pie filling over the pudding layer, trying not to mix the layers together.
Gently cover the entire dessert with the leftover whipped topping.
Before serving, refrigerate for one to two hours and sprinkle chopped pecans on top.
Enjoy your delicious dessert!