• The inside of a 9×13 Butter a large baking dish and set aside.
• Crumble the cookies until small crumbs form.
• Add the melted butter and stir until a mixture forms.
• Pour the biscuit mixture into the bottom of the baking dish and press and align the layering as much as possible.
• Meanwhile, place the tart in the freezer for 10 minutes while you prepare the filling.
• In a bowl, combine cream cheese, sugar, vanilla and 1 cup heavy cream.
• Mix until a smooth mixture is formed.
• Spread the mixture on the bottom of the cookies and place in the freezer for another 10 minutes.
• In another bowl, combine two packages of pudding mix, milk and 1/2 cup of heavy cream. Beat with a whisk until it begins to thicken.
• Spread the pudding over the cooled cream cheese layer, smooth it evenly and place in the fridge for 30 minutes until the pudding thickens. He’s getting hard.
• After 30 minutes, pour in the cherry pie filling. Apply very carefully to the pudding layer to avoid mixing the layers.
• Carefully spread the remaining whipped cream over the entire dessert.
• Sprinkle with chopped pecans and refrigerate 1-2 hours before serving.
• Have fun!
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