Cheers to the party-sized portion! I had to make this immediately upon seeing the photo today. Used whipping cream from the refrigerated carton (on-hand), and it worked out wonderfully. This is a Restaurant-Style cheesecake for sure, only better. Used fresh, cut up, lightly sweetened strawberries on the side after chilling the cheesecake instead of using the strawberry pie filling. Wonderful! Thank you for sharing the recipe.

This was fantastic!! Made it the first time for 40 people & got rave reviews. I didn’t put the cherries on until a couple of hours before serving & my filling set up perfectly (don’t know if holding off on the cherries had anything to do with that or not)!!!

Excellent!!!! Oh my gosh was it ever good. We ended up serving it in bowls though as it didn’t hold like a normal cheesecake does-don’t worry-it’s sooooo good you won’t care!!!! YUM!!!! Thanks so much for sharing this awesome recipe!!!!


1cup vanilla wafer crumbs

1cup finely chopped pecans

1cup butter, melted

18-ounce package cream cheese, softened

1cup powdered sugar

116-ounce container whipped topping, divided

23-ounce packages cheesecake flavored pudding; 3 C milk

1can LUCKY LEAF® Premium Cherry Fruit Filling & Topping

½cup chopped pecans


Preheat oven to 350°.

In medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans, and melted butter.

Press into a 9 X 13 baking pan; bake at 350° for 15 minutes. Remove from oven and cool.

In a separate mixing bowl, combine cream cheese, powdered sugar, and 1 1/2 cup whipped topping.

Mix untili smooth; spread evenly over cooled crust.

Combine cheesecake pudding mix, milk, and 1 1/2 cup whipped topping and mix until smooth.

Spread evenly over cream cheese layer in pan.

Top with 1 can Lucky Leaf Cherry Fruit Filling, remaining whipped topping, and 1/2 cup chopped pecans.