Why You’ll Love This Recipe

No-Bake Convenience: Ideal for warm days or when you want to keep things simple in the kitchen.
Layered Delight: Each bite offers a harmonious blend of textures and flavors, from the crunchy crust to the creamy layers and fruity topping.
Make-Ahead Friendly: Prepare it in advance and let it chill until you’re ready to serve, making it a stress-free dessert option.
Versatile Ingredients: Easily adaptable with different pie fillings or crust alternatives to suit your preferences.

Ingredients

1 and 1/3 cups cherry pie filling
1 cup powdered sugar
1 and 1/3 cups chopped pecans
3 and 1/3 cups vanilla wafer cookie crumbs (about 76 cookies)
4 cups Cool Whip, divided
2 packages (8 oz each) cream cheese, softened
1 cup (2 sticks) butter, melted
2 cups milk
2 packages (3.4 oz each) vanilla instant pudding mix

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust:
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
- Crush vanilla wafers into fine crumbs to yield 3 and 1/3 cups. In a bowl, mix the crumbs with melted butter until well combined.
- Press the mixture evenly into the bottom of the prepared baking dish. Bake for 15 minutes, then allow it to cool completely.
Prepare the Cheesecake Layer:
- In a large bowl, beat together the softened cream cheese and powdered sugar until smooth. Fold in 2 cups of Cool Whip until fully incorporated. Set aside.
Prepare the Pudding Layer:
- In another bowl, whisk together the milk and vanilla pudding mixes for 2 minutes until thickened. Let stand for 5 minutes to fully set, then fold in the remaining 2 cups of Cool Whip.
Assemble the Layers:
- Spread the cream cheese mixture evenly over the cooled crust.
- Top with the cherry pie filling, spreading it evenly.
- Carefully spread the pudding mixture over the cherry pie filling layer.
- Top with the remaining 1 and 1/3 cups of Cool Whip and sprinkle the chopped pecans evenly over the top.
Chill:
- Refrigerate for at least 2 hours before slicing and serving to allow the layers to set properly.

Servings and Timing

Servings: This recipe yields approximately 12 servings.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Chilling Time: At least 2 hours
Total Time: Approximately 2 hours and 35 minutes

Variations

Alternative Crusts: Substitute vanilla wafers with graham crackers, gingersnaps, or Golden Oreos for a different flavor profile.
Different Fillings: Swap the cherry pie filling with blueberry, strawberry, or apple pie filling to suit your taste preferences.
Nut-Free Option: Omit the pecans or replace them with cookie crumbs or chocolate shavings for added texture without nuts.
Homemade Whipped Cream: Use freshly whipped cream instead of Cool Whip for a more natural taste.

Storage/Reheating

Storage: Cover the dessert tightly and store in the refrigerator for up to 3-4 days. Note that the crust may soften over time.
Freezing: While it’s possible to freeze this dessert for up to a month, be aware that the texture of the whipped topping and pudding layers may change upon thawing. If you choose to freeze it, thaw in the refrigerator overnight before serving.

FAQs

What is a “lush” dessert?

A “lush” dessert typically consists of layered components, including a crust (often made from cookies or crackers), a creamy filling (such as cheesecake or pudding), a fruit topping, and whipped cream. It’s known for its rich, creamy texture and layered flavors.

Can I make this dessert ahead of time?

Yes, Cherry Cheesecake Lush can be prepared up to two days in advance. Store it covered in the refrigerator until ready to serve.

Do I need to bake the crust?

Baking the crust helps it set and provides a firmer base for the layers. However, if you prefer a no-bake version, you can refrigerate the crust for at least an hour to firm it up before adding the layers.

Can I use homemade pie filling?

Absolutely! Homemade pie filling can be used in place of canned pie filling for a fresher taste. Ensure it has a similar consistency to canned filling for best results.

What can I substitute for Cool Whip?

You can substitute Cool Whip with an equal amount of homemade whipped cream. To make it, whip heavy cream with a bit of sugar and vanilla extract until stiff peaks form.