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Instructions
Preheat oven to 350°F and line a 9×13-inch pan with foil or parchment paper and spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, combine flour, butter, sugar and salt until combined – mixture will be crumbly. Pour the mixture into the prepared pan and use your hands or the floured bottom of a measuring cup to press the dough into an even layer in the pan. Bake in
preheated oven for 15 minutes. Remove pan from oven and to a cooling rack to cool completely.
Once the crust layer has cooled completely, prepare the cream cheese layer by beating the cream cheese, powdered sugar and vanilla until smooth and creamy. Use a rubber spatula to fold in an 8-ounce container of whipped topping. Evenly spread the cream cheese mixture on top of the crust.
Next, whisk together the pudding mixes and milk and allow the mixture to thicken for about 5 minutes before spreading on top of the cream cheese layer.
Add the cherry pie filling and spread evenly over the pudding.
Finally, top with an 8-ounce container of whipped topping. Refrigerate for at least 6 hours.
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