Layered Cherry Cheesecake

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!

Serves: 24

Layered Cherry Cheesecake

10 minPrep Time

15 minCook Time

25 minTotal Time

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  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Keep refrigerated until ready to serve.


Layered Cherry Cheesecake 3Recipe adapted from Lemon Tree Dwelling

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15 Responses to “Layered Cherry Cheesecake”

  1. Teresa Petrocelli
    Ok Cyd first you say 16 oz of Cool Whip is about 3 cups then later you say 16 oz Is about 6 1/2 cups??? All my measurements say that 8 oz is one cup. Ive made this a few times & I use about 1-16 oz & 1- 8 oz of Cool Whip. It comes out perfect.
  2. Jan Palmer
    I just made this Layered Cherry Cheesecake for a group of 12, and the dessert was very popular. People wanted seconds and some to take home. My husband loves cherries, and he was thrilled with the delicious taste. By the way, I found I had to use a third 8 oz. package of Cool Whip to have enough Cool Whip to frost the top (24 oz. total of Cool Whip). The pecans give a wonderful crunch to the recipe. We'll definitely make it again.

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