•             1-14 ounce package of golden oreos, crushed in processor
  •             ⅓ cup butter, salted and melted
  •             1 tbsp for preparing the pan
  •             8 ounces cream cheese, softened to room temp
  •             ¾ cup white sugar
  •             16 ounces frozen whipped topping, thawed
  •             2 small boxes of Cheesecake flavored instant pudding mix
  •             3 cups whole milk
  •             2 large cans of cherry pie filling
  •             1 cup chopped pecans or chopped walnuts


  • Butter the inside of a 9×13 baking dish and set to the side
  • Crush the cookies until small crumbs form
  • Add the melted butter and pulse until combined
  • Place the cookie mix into the bottom of the baking dish, press down and make the layer as even as possible
  • Place the crust into the freezer for 10 minutes while you make the filling.
  • In a bowl beat together the cream cheese, sugar, vanilla and 1 cup of the whipped topping.
  • Mix until smooth
  • Spread this mixture over the cookie crust and place back into the freezer for another 10 minutes
  • In another bowl combine the 2 packages of pudding mix, the milk and ½ cup of whipped topping mix. Using a whisk, whisk until it begins to thicken
  • Spread the pudding over the chilled cream cheese layer, smooth evenly and chill for 30 minutes or until the pudding is set
  • After 30 minutes, pour the Cherry pie filling over the pudding layer very carefully so as to not mix layers together
  • Carefully spread the remaining whipped topping over the entire dessert
  • Top with chopped pecans and chill for 1 to 2 hours before serving.
  • Enjoy!