Layers of rich cherry cheesecake

Ingredients

1. • A package of 1–14 ounces of crushed golden Oreos
2. • ⅓ cup salted and melted butter
3. • One tablespoon to get the pan ready
4. • Eight ounces of room-temperature softened cream cheese
5. • Half a cup of white sugar
6. • 16 ounces of thawed frozen whipped topping
7. • Two tiny cartons of instant pudding mix with a cheesecake flavor
8. • Three cups of whole milk
9. • Two large cans of filling for cherry pie
10. • One cup of chopped walnuts or pecans

Getting ready

• • Grease the interior of a 9 x 13 baking dish and place aside.
• • Break up the cookies into tiny crumbs.
• • Pulse to incorporate the melted butter.
• • Press the cookie mix into the baking dish’s bottom to get the most equal layer possible.
• • While preparing the filling, put the crust in the freezer for ten minutes.
• • In a bowl, whisk together 1 cup of the whipped topping, cream cheese, sugar, and vanilla.
• • Blend until smooth.
• • Cover the cookie crust with this mixture, then put it back in the freezer for ten more minutes.
• • Put the two pudding mix packets, milk, and ½ cup of whipped topping mix in a separate bowl. Whisk with a whisk until it starts to thicken.
• • Evenly spread the pudding over the top of cooled cream cheese, then chill for half an hour or until the pudding solidifies.
• • Carefully pour the cherry pie filling over the pudding layer after 30 minutes to avoid combining the layers.
• • Gently cover the entire pie with the remaining whipped topping.
• Add chopped pecans on top, then refrigerate for one to two hours before serving.

• Have fun!