We served this dessert to welcome in the New Year. It was a huge hit. It’s so easy to make and will feed a crowd. We love cheesecake, and this is so delicious with a vanilla wafer crust and a pudding and cream cheese filling. You family is going to love this! I got this recipe years ago from a friend of mine. I remember thinking that it looked so complicated and tasted so decadent. I was very happy to find that it was quick and easy. Try it out for your self! You may have seen the recipe for the cream cheese filling in this dessert before, it’s often on the label of the Eagle Brand sweetened condensed milk can for Cherry Cheese Pie. It’s one of the easiest pie recipes to make, and tastes amazingly delicious. The inspiration for me to find this recipe was my husband. He loves cheesecake but was tired of the dry types. Up here, all the wilderness we could ask for is right outside our back door—everything from wolves to caribou! Mini Cherry Cheesecake Trifles – A wonderful cheesecake pudding layered with cherry pie filling and crushed graham crackers make a wonderful dessert!
INGREDIENTS
2 1/2 cups vanilla wafer crumbs
1 cup butter, melted
1 1/2 cups pecans, chopped (divided)
8 ounces cream cheese, softened
1 cup powdered sugar
16 ounces cool whip (divided)
2 (3.4 ounce) boxes vanilla or cheesecake flavored instant pudding
2 cups milk
42 ounces cherry pie filling.
Instructions :
In a mixing bowl combine vanilla wafer crumbs, melted butter and 1 cup chopped pecans. Spread into the bottom of a lightly greased 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Cool completely.
In another mixing bowl combine cream cheese, powdered sugar and 1 1/2 cups of cool whip until well blended. Spread carefully over the cooled vanilla wafer crust.
In another bowl combine the pudding mixes and milk until well blended. Then fold in 1 1/2 cups cool whip. Mix until smooth and spread over the cream cheese layer.
Top with the cherry pie filling. Then spread the remaining cool whip over the top. Spread the remaining 1/2 cup of pecans on top.
Keep refrigerated until ready to serve.