Directions:
In a medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans, and melted butter. Press firmly into the bottom of a 9×13 inch pan. For a baked crust, bake at 350°F for 10-12 minutes, then refrigerate until cooled to room temperature. For a no-bake crust, simply refrigerate at least 1 hour until firm.
In a separate mixing bowl, combine cream cheese, powdered sugar, and 1 1/2 cups whipped topping. Mix until smooth; spread evenly over cooled crust.
Combine cheesecake pudding mix, milk, and 1 cup whipped topping and mix until smooth. Spread evenly over cream cheese layer in pan.
Top with 1 can cherry pie filling, remaining whipped topping, and 1/2 cup chopped pecans.
Refrigerate at least 4 hours or overnight.
Prep Time: 20 minutes | Cooking Time: 0 minutes (if no-bake) or 12 minutes (if baked) | Total Time: 4 hours 20 minutes or 4 hours 32 minutes | Kcal: 350 per serving | Servings: 12
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