Lush Cherry Cheesecake

What You Need:

1–14 oz. bag of golden oreos, pulsed until finely crushed

half a cup of salted, melted butter

1 tablespoon for greasing the pan

Eight ounces of room temperature cream cheese

30 grams of white sugar

the amount of thawed frozen whipped topping, 16 oz.

Two little containers of instant pudding mix with a cheesecake flavor

3/4 cup of full-fat milk

2 jumbo cherry pie filling cans

1 cup of chopped walnuts or pecans

Cherry Cheesecake Recipe: A Lush

Place a 9×13 baking dish aside after buttering the inside.

Break the biscuits up into little bits.

Pulse in the melted butter until well blended.

Evenly distribute the cookie mixture into the bottom of the baking dish and push down.

Whip up 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.

Combine until completely homogenous.

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

Mix the milk, two packets of pudding mix, and half a cup of whipped topping mix in a separate dish. When you see it starting to thicken, give it a good whisk.

After chilling the cream cheese layer, pour the pudding over top and level it out. Chill for at least 30 minutes, or until the pudding sets.

When the half-hour is up, gently pour the cherry pie filling over the pudding layer, being careful not to mix the layers. Then, evenly distribute the remaining whipped topping over the desert.

Grind some pecans on top and put in the fridge for at least an hour or two before serving.

Have fun!