Cherry pie filling, measuring 1 and 1/3 cups, is required.
100 milliliters of powdered sugar
1 and a third cups of pecans, chopped
73 cookies, or 3 and 1/3 cups, of crumbs from vanilla wafer cookies
2 containers (8 ounces each) of cool whip, equal to 4 cups 1 cup of melted butter, 2 sticks of butter, 2 cups of milk, and softened cream cheese
Two pieces, each 3.4 ounces pudding mix, vanilla, instant
Instructions:
Set oven temperature to 350°F. Spread butter into a baking dish that measures 9×13 inches.
Get three and a third cups of finely crushed vanilla wafers. Coat the crushed vanilla wafers with melted butter by adding them to a basin.
Distribute the buttered vanilla wafer crumb mixture equally on the base of the baking dish that has been prepared. Roast in the oven for fifteen minutes. Let it cool entirely.
Prepare the cheesecake layer while the crust cools. Combine the powdered sugar and cream cheese in a large bowl and mix until smooth. Toss in 2 cups of cool whip and mix until combined. Keep aside.
Whisk the milk and vanilla pudding mixes together in a separate dish for 2 minutes, or until the mixture thickens. After the mixture has thickened, which should take about 5 minutes, fold in the other 2 cups of cool whip.
As soon as the vanilla wafer crust has cooled, spread it evenly with the cream cheese mixture. The cherry pie filling should be distributed evenly over the top.
After layering the cherry pie filling, carefully pour the vanilla pudding mixture over top.
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