Cherry Cheesecake Lush

Cherry Cheesecake Lush

Cherry Cheesecake Delight What You Need

A single 14-ounce bag of gold Oreos made into sprinkles.

1/2 cup melted salted butter

1 tablespoon for brushing pan

cream cheese, 8 ounces, room temperature

1/4 cup white sugar –

amount of thawed, frozen whipping cream, 16 ounces.

Cheesecake flavored instant pudding mix packaged in two small boxes

Three glasses of whole milk

2 cans of cherry pie filling with slanted sides

Chopped walnuts or pecans, 1 cup

Cherry cheesecake recipe: rich

Prepare a 9×13 baking pan by placing the Brush the inside with butter and set aside.

Break the cookies into small pieces.Mix by adding the melted butter.

Press the biscuit mixture down and spread it evenly over the bottom of the baking dish.

While you prepare the filling, place the base in the freezer for 10 minutes.

Combine cream cheese, sugar, vanilla and 1 cup heavy cream in a bowl and mix well. Mix until

everything is completely homogeneous.After 10 minutes in the freezer, spread the filling on the

cookie base.

Mix together milk, 1/2 cup heavy cream, two packages of pudding mix, and another bowl. Continue

beating until a thick consistency is achieved.

After the cream cheese layer has cooled, pour the pudding over it and smooth it out. Refrigerate for

at least 30 minutes or until the pudding sets.When pouring the cherry pie filling after 30 minutes, use

caution over the pudding layer to prevent the layers from mixing.

Very carefully cover the entire dessert with the remaining whipped cream.

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

Have fun!

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