Cherry Cheesecake Lush


Cherry Cheesecake Lush


1 cup vanilla wafer crumbs
1 cup finely chopped pecans
1 stick (1/2 cup) melted butter
8 oz. softened cream cheese
1 cup powdered sugar
16 oz. whipped topping, divided
2 small boxes cheesecake-flavored pudding
3 cups milk
1 can Lucky Leaf cherry pie filling
1/2 cup chopped pecans

Preheat your oven to 350°F.
In a medium mixing bowl, combine the vanilla wafer crumbs, finely chopped pecans, and melted butter.
Press this mixture into a 9×13 inch baking pan to form the crust. Bake for 15 minutes, then let it cool.
In another bowl, blend the softened cream cheese, powdered sugar, and 1 1/2 cups of whipped topping until smooth and creamy. Spread this evenly over the cooled crust.
In a separate bowl, whisk together the cheesecake pudding mix, milk, and 1 cup of whipped topping until smooth. Layer this mixture over the cream cheese layer in the pan.
Spread the can of cherry pie filling evenly over the pudding layer.
Top with the remaining whipped topping and sprinkle with 1/2 cup of chopped pecans.
Refrigerate for at least 4 hours, or overnight, to allow the dessert to set and the flavors to meld.

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