Butter a 9x13 glass baking dish and set aside.
In the bowl of a food processor, crush vanilla sandwich cookies until small even crumbs form. Add melted butter and pulse until combined.
Press cookie/butter mixture into the greased baking dish and place in freezer for 10 minutes to chill while preparing the next layer.
With a hand mixer or in the bowl of a standing mixer, beat together cream cheese, granulated sugar, vanilla, and 1 cup of frozen whipped topping until smooth and creamy.
Spread cream cheese mixture over the chilled cookie crumb layer and place back into freezer for another 10 minutes.
With a whisk or beater, combine both packages of pudding mix, milk, and ½ cup of frozen whipped topping. Whisk until combined and mixture begins to thicken.
Spread pudding layer over the chilled cream cheese layer and chill for 30 minutes or until pudding is set.
Pour cherry pie filling over the chilled pudding layer. Spread carefully so that it doesn’t mix with the layers beneath.
Gently top with remaining whipped topping. Sprinkle with chopped pecans and chill in fridge for 1 to 2 hours.