Cherry Cheesecake Slushes

 Preheat your oven to 350° before you begin. Melted butter, finely chopped pecans, and vanilla wafer crumbs should all be incorporated in a medium-sized mixing dish.

Press the ingredients evenly to make the crust in a 9-by-13-inch baking pan. Bake for fifteen minutes, and then let it cool.
Combine the softened cream cheese, powdered sugar, and 1 1/2 cups of whipped topping in a separate dish. Mix until a creamy, smooth consistency is achieved. Evenly distribute this over the chilled crust.
Next, whisk 1 cup of the whipped topping, the milk, and the cheesecake pudding mix until smooth. Place this on top of the mixture of cream cheese in your pan.
Spread one can of Lucky Leaf Cherry Pie Filling (gently) over the pudding layer to create the cherry layer. Sprinkle the remaining whipped topping over this and add half a cup of chopped pecans.
To let the flavors combine and the dessert solidify, place your Cherry Cheesecake Lush Dessert in the refrigerator for at least 4 hours or overnight.