Ingredients:
1 package vanilla sandwich cookies (approx. 36 cookies), crushed
1/2 cup (1 stick) unsalted butter, melted
1/4 teaspoon salt
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (16 oz.) containers frozen whipped topping, divided
2 (3.4 oz.) boxes cheesecake instant pudding mix
3 cups whole milk
1 (21 oz.) can cherry pie filling
1/2 cup walnuts, roughly chopped
Instructions:
-Fill a big bowl of melted butter and 1/4 teaspoon salt and mix until the cookie crumbs are all completely covered.
Pour the crumb mixture into a baking dish of 9×13 inches and push to an even sheet. Place in a fridge and chill until ready for use.
-Whip cream for 1-2 minutes in a big bowl or mixer or add 1 1/2 cups of frozen flaked tops to powdered sugar until creamy and smooth. Beat until combined, then scatter over chilled crust.
-Whisk the milk, cheesecake pudding mixes in a separate bowl, and the remaining 1 cup frozen whipped topping. The mixture thickened.
-Spread the pudding mixture carefully over the layer of cream cheese, then finish with a layer of cherry pie filling.
-Gently top with frozen whipped topping, try not to drag too much cherry filling through it, then cool down for at least 1-2 hours, or until set.
-To top with sliced walnuts when ready to serve. Slice, and take advantage.