1. Butter the inside of a 9×13 baking dish and set to the side
2. Crush the cookies until small crumbs form
3. Add the melted butter and pulse until combined
4. Place the cookie mix into the bottom of the baking dish, press down and make the layer as even as possible
5. Place the crust into the freezer for 10 minutes while you make the filling.
6. In a bowl beat together the cream cheese, sugar, vanilla and 1 cup of the whipped topping.
7. Mix until smooth
8. Spread this mixture over the cookie crust and place back into the freezer for another 10 minutes
9. In another bowl combine the 2 packages of pudding mix, the milk and ½ cup of whipped topping mix. Using a whisk, whisk until it begins to thicken
10. Spread the pudding over the chilled cream cheese layer, smooth evenly and chill for 30 minutes or until the pudding is set
11. After 30 minutes, pour the Cherry pie filling over the pudding layer very carefully so as to not mix layers together
12. Carefully spread the remaining whipped topping over the entire dessert
13. Top with chopped pecans and chill for 1 to 2 hours before serving.
14. Enjoy!

Credit: recipesneed