Description
A no-bake, layered masterpiece with a buttery vanilla-pecan crust, velvety cream cheese filling, luscious cheesecake pudding, and bright cherry pie topping—crowned with clouds of whipped cream. Cool, creamy, and bursting with flavor!
Ingredients
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1 cup vanilla wafer crumbs
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1 cup finely chopped pecans
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½ cup (1 stick) butter, melted
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8 oz cream cheese, softened
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1 cup powdered sugar
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16 oz whipped topping (like Cool Whip), divided
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2 small boxes (3.4 oz each) cheesecake instant pudding mix
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3 cups cold milk
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1 can (21 oz) cherry pie filling (preferably Lucky Leaf)
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½ cup chopped pecans (for garnish)
Instructions
1. Make the Crust:
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Preheat oven to 350°F (175°C).
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In a mixing bowl, combine vanilla wafer crumbs, finely chopped pecans, and melted butter.
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Press the mixture firmly into the bottom of a 9×13-inch baking dish.
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Bake for 15 minutes and allow to cool completely.
2. Prepare the Cream Cheese Layer:
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In a separate bowl, beat together softened cream cheese, powdered sugar, and 1½ cups of whipped topping until smooth.
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Spread this layer evenly over the cooled crust.
3. Mix the Pudding Layer:
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In a clean bowl, whisk together cheesecake pudding mix, milk, and 1 cup of whipped topping until smooth and thickened.
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Spread over the cream cheese layer.
4. Add Cherry Topping:
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Gently spoon and spread the cherry pie filling over the pudding layer to avoid mixing.
5. Final Layer:
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Top the dessert with the remaining whipped topping.
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Sprinkle with ½ cup of chopped pecans for texture and a nutty finish.
6. Chill:
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Cover and refrigerate for at least 4 hours, or overnight, to allow the layers to set.
Notes
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For a neater finish, use a serrated knife dipped in warm water to slice.
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You can use an electric mixer for quicker blending of the cream cheese layer.
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Make sure each layer is fully chilled before adding the next if you’re aiming for picture-perfect layers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American