Instructions:
Step 1
Preheat the oven to 350°F. Grease a 9×13-inch baking dish with butter.
Step 2
Crush the vanilla wafers into fine crumbs (3 and 1/3 cups). Mix with melted butter.
Step 3
Spread the crumb mixture evenly on the bottom of the prepared baking dish. Bake for 15 minutes.
Step 4
Let it cool completely.
Step 5
In a large bowl, beat the powdered sugar and softened cream cheese until smooth. Fold in 2 cups of Cool Whip. Set aside.
Step 6
In a separate bowl, whisk the milk and vanilla pudding mixes for 2 minutes until thickened.
Step 7
Fold in the remaining 2 cups of Cool Whip.
Step 8
Once the crust is cool, spread the cream cheese mixture evenly over it.
Step 9
Evenly distribute the cherry pie filling over the cream cheese layer.
Step 10
Carefully spread the pudding mixture over the cherry pie filling.
Step 11
Top with the remaining Cool Whip and sprinkle with chopped pecans.
Step 12
Chill in the fridge for at least two hours before serving. Enjoy!