Spread butter on the inside of a 9x13 baking dish and set it aside.
Crush the cookies until they become small crumbs.
Add the melted butter and mix until well combined.
Put the cookie mix at the bottom of the baking dish, press it down, and try to make the layer as flat as you can.
Put the dough in the freezer for 10 minutes while you prepare the filling.
In a bowl, mix the cream cheese, sugar, vanilla, and 1 cup of whipped topping.
Stir until everything is well combined.
Put this mixture on top of the cookie crust and return it to the freezer for 10 more minutes.
In a separate bowl, mix together the 2 pudding packages, milk, and ½ cup of whipped topping. Use a whisk to mix until it starts to thicken.
Put the pudding on top of the cold cream cheese layer, spread it evenly, and refrigerate for 30 minutes or until the pudding is firm.
After 30 minutes, carefully pour the cherry pie filling over the pudding layer without mixing them together.
Gently put the rest of the whipped topping on top of the whole dessert.
Sprinkle chopped pecans on top and refrigerate for 1 to 2 hours before serving.
Have fun!
