Cherry cheesecake lush layers

• Thawed 16 ounces of frozen whipped topping

• Two little containers of cheesecake-flavored instant pudding

3-quarts of full-fat milk

• Two huge aluminum pie crust cans

• One cup of chopped walnuts or pecans

Before you begin, grease a 9×13 baking dish and put it aside.

• Pinch the cookies together until they are crumbly.

• Blend in the melted butter by pulsing the ingredients together.

To achieve a uniform layer, press the cookie mixture into the bottom of the baking dish.

Make the filling while the crust is chilling in the freezer for 10 minutes.

• Combine the cream cheese, sugar, vanilla, and 1 cup of whipped topping in a bowl and mix until well combined.

• Blend until combined.

Then, after 10 more minutes in the freezer, spread the filling over the cookie shell.

• Mix together the milk, half a cup of whipped topping mix, two packets of pudding mix, and another bowl. Continue whisking until a thick consistency is achieved.

• Evenly distribute the pudding over the cream cheese layer that has been refrigerated. Chill for 30 minutes, or until the pudding has set.

• After half an hour, gently pour the cherry pie filling over the pudding layer, being careful not to mix the layers.

• Gently cover the whole pie with the remaining whipped topping.

• Sprinkle chopped pecans on top and place in the fridge for at least an hour, preferably two.

• Have fun!