Cherry Cheesecake



°1-14 ounce packet of golden Oreos, crushed in a processor
°Half a cup of salted and melted butter
°1 tbsp to prepare the platter
°8 ounces soft cream cheese, at room temperature
°Half a cup of white sugar
°16 ounces frozen whipping cream, thawed
°2 small packets of instant pudding mix, cheesecake flavor
°3 cups whole milk
°2 large cans of cherry pie filling
°1 cup chopped pecans or chopped walnuts


the first step:
Spread into a 9" x 13" baking dish and set aside

Crush cookies until they form small crumbs

The second step:
Add the melted butter and mix until combined

Place the cookie mixture in the bottom of the baking dish, pressing down and making the layer as even as possible

Place the crust in the freezer for 10 minutes while you prepare the filling.

Third step:
In a bowl, whisk together cream cheese, sugar, vanilla and 1 cup whipped topping.

Blend until smooth

The fourth step:
Spread this mixture over the cookie crust and place in the freezer for another 10 minutes

Step five:
In another bowl, combine 2 pudding mix packages, milk and 1/2 cup whipped topping mix. Using a whisk, whisk until it begins to thicken

Spread pudding over cooled cream cheese layer, spread evenly and refrigerate for 30 minutes or until pudding is set.

Step Six:
After 30 minutes, pour the cherry pie filling over the pudding layer, being very careful not to mix the layers together.

Gently spread the rest of the whipped cream over the entire entremets

Garnish with chopped pecans and refrigerate for 1-2 hours before serving.