1 c. vanilla wafer crumbs
1 c. finely chopped pecans
1 stick (½ cup) butter, melted
8 oz. cream cheese, softened
1 c. powdered sugar
16 oz. divided whipped topping
2 small cans of cheesecake-flavored pudding
3 c. milk
1 can Lucky Leaf Cherry Pie Filling
½ c. chopped pecans
In a medium bowl, combine vanilla wafer crumbs, finely chopped pecans and melted butter.
Press into a 9×13 inch pan; bake at 350° for 15 minutes. Remove from oven and let cool.
In a separate bowl, combine cream cheese, powdered sugar and 1 ½ c. whipped topping.
Mix until smooth; spread evenly over cooled crust.
Combine cheesecake pudding mix, milk and 1 c. whipped topping and mix until smooth.
Spread evenly over cream cheese layer in pan.
Top with 1 can Lucky Leaf Cherry Pie Filling, remaining whipped topping and ½ c. chopped pecans.