Description
A no-bake layered dessert with a buttery crust, creamy cheesecake, chocolate pudding, and tangy cherry filling—perfect for gatherings and make-ahead meals.
Ingredients
- 1 cup all-purpose flour
- ½ cup crushed pecans (or almonds)
- ¼ cup sugar
- 8 Tbsp salted butter, melted
- 1 can (21 oz) cherry pie filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup Cool Whip
- 2 packages (6.8 oz total) instant chocolate pudding
- 3 cups milk
- Remaining Cool Whip (about 1 cup)
- ½ cup chocolate shavings or jimmies (optional garnish)
Instructions
- Preheat oven to 375 °F.
- Mix crust ingredients and press into a 9×13 dish. Bake for 10 minutes, then let cool.
- Spread cherry filling evenly over cooled crust.
- Beat cream cheese, Cool Whip, and powdered sugar until smooth; spread over cherries.
- Prepare pudding with milk and spoon over cream cheese layer.
- Top with remaining Cool Whip, then sprinkle with chocolate shavings.
- Refrigerate until set—overnight is ideal for clean slicing.
Notes
- Swap pecans for almonds or crushed Oreo/graham crackers in crust.
- Use vanilla, white-chocolate, or cheesecake pudding for a different twist.
- Swap cherry pie filling for strawberry, raspberry, or blueberry.
- Add a dash of almond extract to cherry layer for a nod to Black Forest style.
- Pipe swirls of topping and finish with fresh cherries or sprinkles.
- Refrigerate for at least 2 hours before serving; overnight is ideal for the best texture.
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
