Cherry Cheesecake Lush

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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

How To Make Cherry Cheesecake Lush

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.


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