No Bake Cherry Cheesecake Lush
Cherry Cheesecake Lush is a luscious no-bake dessert made with a crushed Oreo cookie crust, creamy cheesecake filling, sweet cherries, and whipped topping.
Ingredients
- 14.3 ounces vanilla sandwich cookies, approximately 36 cookies, 2 ½ cups when crushed
- ⅓ cup salted butter, melted and cooled (plus more for greasing dish)
- 8 ounces cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 16 ounces frozen whipped topping, Cool Whip, defrosted and divided
- 6.8 ounces cheesecake flavored instant pudding mix
- 3 cups whole milk
- 42 ounces cherry pie filling
- 1 cup pecans, chopped
Instructions
- 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.
Notes
- Make sure that your cream cheese is softened before starting this step. If your cream cheese is too hard it can result in lumps in your cheesecake.
- Chilling overnight will allow all the flavors to mingle and blend together even more!