Remember, not only do you have whipped topping blanketing the top of your fruit filling, you also have a cheesecake layer AND a pudding layer on top of that crispy vanilla wafer and pecan crust. This dessert is truly a Southerner’s dream! I bet you will like it, too!

You’ve heard that old tale (hope?) that “The South shall rise again!” Well, that would be just fine if they came bearing baking dishes full of this sumptuous dessert. Who needs rifles and cannons when you can convert your enemy on the quality of your baked goods alone? No need to fight!

 

INGREDIENTS

2½ cups vanilla wafer crumbs

1 cup butter, melted

1½ cups pecans, chopped (divided)

8 ounces cream cheese, softened

1 cup powdered sugar

16 ounces cool whip (divided)

2 (3.4 ounce) boxes vanilla or cheesecake flavored INSTANT pudding

2 cups milk

42 ounces cherry pie filling

 

INSTRUCTIONS

 

In a mixing bowl combine vanilla wafer crumbs, melted butter and 1 cup chopped pecans. Spread into the bottom of a lightly greased 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Cool completely.

In another mixing bowl combine cream cheese, powdered sugar and 1½ cups of cool whip until well blended. Spread carefully over the cooled vanilla wafer crust.

In another bowl combine the pudding mixes and milk until well blended. Then fold in 1½ cups cool whip. Mix until smooth and spread over the cream cheese layer.

Top with the cherry pie filling. Then spread the remaining cool whip over the top. Spread the remaining ½ cup of pecans on top.

Keep refrigerated until ready to serve.

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Quick Tip:  This layered cherry cheesecake can be made up a day in advance and will taste just as good as it would taste freshly-made. Just keep it covered and refrigerated until ready to serve.

Recipe courtesy of Six Sisters’ Stuff, image courtesy of lemontreedwelling.com