Preparation
1. Prepare the Pan & Crust:
Grease a 9×13 inch baking dish with the 1 tablespoon of butter. Set aside.
Using a food processor, crush the Golden Oreos into fine crumbs. Pour into a bowl and mix with the ⅓ cup melted butter until the crumbs are evenly moistened.
Press the mixture firmly and evenly into the bottom of the prepared baking dish.
Place the crust in the freezer for 10 minutes to set.
2. Make the Cream Cheese Layer:
In a large bowl, use an electric hand mixer to beat the softened cream cheese and sugar together until smooth and creamy.
Mix in the vanilla extract (if using). Gently fold in the 1 cup of whipped topping until no streaks remain.
Spread this mixture evenly over the chilled crust. Return the dish to the freezer for 10 minutes to allow this layer to firm up.
3. Make the Pudding Layer:
In another large bowl, whisk the instant pudding mixes with the whole milk for 2 minutes, until it begins to thicken.
Gently fold in the ½ cup of whipped topping until fully incorporated.
Spread the pudding mixture carefully over the chilled cream cheese layer. Smooth the top.
Refrigerate for at least 30 minutes, or until the pudding is fully set.
4. Assemble the Final Layers:
Once the pudding layer is set, carefully spoon and spread the cherry pie filling over it into an even layer.
Gently spread the remaining whipped topping over the cherry layer, sealing it to the edges.
Sprinkle the chopped nuts evenly over the top.
5. Chill and Serve:
Cover and refrigerate the dessert for at least 2-4 hours, or ideally overnight, to allow all the layers to set completely.
Slice, serve, and enjoy!
Chef’s Notes:
Softening Cream Cheese: For a perfectly smooth layer, ensure your cream cheese is truly at room temperature.
Layering: Chilling between layers is the key to getting clean, distinct slices.
Variations: Feel free to substitute the cherry pie filling with blueberry, strawberry, or apple for a different flavor!
see continuation on next page
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