INSTRUCTIONS
- Butter a 9 x 13 glass baking dish and set aside.
- In the bowl of a food processor, crush vanilla sandwich cookies until small even crumbs form. Add melted butter and pulse until combined.
- Press cookie mixture into the greased baking dish and place in freezer for 10 minutes to chill while preparing the next layer.
- With a hand mixer or in the bowl of a standing mixer beat together cream cheese, granulated sugar, vanilla, and 1 cup of frozen whipped topping until smooth and creamy.
- Spread cream cheese mixture over the chilled cookie crumb layer and place back into freezer for another 10 minutes.
- With a whisk or beater combine both packages of pudding mix, milk, and 1/2 cup of frozen whipped topping. Whisk until combined and mixture begins to thicken.
- Spread pudding layer over the chilled cream cheese layer and chill for 30 minutes or until pudding is set.
- Pour cherry pie filling over the chilled pudding layer. Spread carefully so that it doesn’t mix with the layers beneath.
- Gently top with remaining whipped topping. Sprinkle with chopped pecans and chill in fridge for 1 to 2 hours.