1 (14 ounce) package golden Oreos, crushed in a processor

⅓ cup melted salted butter

1 tablespoon for preparing the pan

8 ounces cream cheese, softened to room temperature

¾ cup white sugar

16 ounces frozen whipped topping, thawed

2 small boxes cheesecake flavored instant pudding mix

3 cups whole milk

2 large cans cherry pie filling

1 cup chopped pecans or chopped walnuts


Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with 1 tablespoon of butter.

In a medium bowl, combine the crushed golden Oreos with melted butter. Press the mixture into the bottom of the prepared baking dish to form the crust. Bake for 10 minutes, then let cool completely.

In a large bowl, beat together the softened cream cheese and sugar until smooth. Fold in half of the thawed whipped topping until well combined.

Spread the cream cheese mixture over the cooled crust in an even layer.

In another large bowl, whisk together the instant pudding mixes and milk until thickened. Let the mixture sit for a few minutes to set.

Spread the pudding mixture over the cream cheese layer in the baking dish.

Spoon the cherry pie filling evenly over the pudding layer.

Top with the remaining whipped topping and sprinkle with chopped pecans or walnuts.

Chill in the refrigerator for at least 4 hours before serving. Enjoy!