Cherry Cheesecake Lush


Cherry Cheesecake Delight What You Need

A single 14-oz bag of golden oreos that have been processed into crumbs.

half a cup of salted, melted butter

1 tablespoon for coating the pan

Cream cheese, 8 oz., room temperature

1/4 cup of white sugar-

the amount of thawed frozen whipped topping, 16 oz.

Instant pudding mix with a cheesecake taste, packaged in two little boxes

Three glasses of full-fat milk

2 lop-sided cherry pie filling cans

Chopped walnuts or pecans, measuring 1 cup

Cherry Cheesecake Recipe: A Lush

Prepare a 9×13 baking dish by buttering the interior and setting it aside.

Break the biscuits up into little bits.

Combine by pulsing in the melted butter.

Press down and spread out the cookie mixture evenly in the bottom of the baking dish.

While you're making the filling, put the crust in the freezer for 10 minutes.

Combine the cream cheese, sugar, vanilla, and 1 cup of whipped topping in a bowl and mix until well combined.

Blend until completely homogenous.

After 10 minutes in the freezer, spread the filling over the cookie shell.

Mix up the milk, half a cup of whipped topping mix, two packets of pudding mix, and another bowl. Continue whisking until a thick consistency is achieved.

After chilling the cream cheese layer, pour the pudding on top and level it out. Chill for at least 30 minutes, or until the pudding sets.

Proceed with caution while pouring the cherry pie filling over the pudding layer after 30 minutes to avoid blending the layers.

With great care, cover the entire dessert with the remaining whipped topping.

After topping with chopped pecans, let it sit for at least 1 to 2 hours before enjoying.

Have fun!

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