Ingredients
2 cups all-purpose flour
1 cup unsalted butter at room temperature
3 tablespoons granulated sugar
Pinch of salt
8 ounces cream cheese at room temperature
1 cup powdered sugar
1 ½ teaspoons vanilla extract
2 packages (3.4 ounces each) instant cheesecake pudding mix
2 ½ cups whole milk
2 cans (21 ounces each) cherry pie filling
16 ounces thawed whipped topping, divided
Instructions
1. Preheat the oven to 350°F and line a 9×13-inch pan with parchment paper, spraying it with nonstick cooking spray.
2. In a stand mixer, blend the flour, butter, sugar, and salt until crumbly. Press the mixture into the pan and bake for 15 minutes until golden. Let the crust cool completely.
3. Beat the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in half of the whipped topping and spread over the cooled crust.
4. Whisk the pudding mixes with milk and allow to thicken for about 5 minutes, then layer over the cream cheese.
5. Spread the cherry pie filling evenly over the pudding layer.
6. Top with the remaining whipped topping. Optionally, sprinkle with sliced almonds or chopped pecans and refrigerate for at least 6 hours before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
📌 Ensure butter and cream cheese are at room temperature for optimal mixing and smooth consistency.
🥄 Stabilized whipped cream frosting can substitute the whipped topping for firmer results, especially in warmer environments.
🍰 For alternative flavors, consider using different pie fillings or omitting nuts if allergies are a concern.
- Prep Time: 30 minutes
- Chilling: 6 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 398
- Fat: 19 grams
- Carbohydrates: 52 grams
- Protein: 5 grams