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• Blend in the melted butter by pulsing the ingredients together.
To achieve a uniform layer, press the cookie mixture into the bottom of the baking dish.
Make the filling while the crust is chilling in the freezer for 10 minutes.
• Combine the cream cheese, sugar, vanilla, and 1 cup of whipped topping in a bowl and mix until well combined.
• Blend until combined.
Then, after 10 more minutes in the freezer, spread the filling over the cookie shell.
• Mix together the milk, half a cup of whipped topping mix, two packets of pudding mix, and another bowl. Continue whisking until a thick consistency is achieved.
• Evenly distribute the pudding over the cream cheese layer that has been refrigerated. Chill for 30 minutes, or until the pudding has set.
• After half an hour, gently pour the cherry pie filling over the pudding layer, being careful not to mix the layers.
• Gently cover the whole pie with the remaining whipped topping.
• Sprinkle chopped pecans on top and place in the fridge for at least an hour, preferably two.
• Have fun!
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