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  • 1 cup vanilla wafer crumbs
  • 1 cup finely chopped pecans
  • 1/2 cup butter, melted
  • 1 8-ounce package cream cheese, softened
  • 1 cup powdered sugar
  • 1 16-ounce container whipped topping, divided
  • 2 3-ounce packages cheesecake flavored pudding
  • 3 cups milk
  • 1 can LUCKY LEAF® Premium Cherry Fruit Filling & Topping
  • 1/2 cup chopped pecans


  1. Step 1
    Preheat oven to 350°F.

  2. Step 2
    In medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans, and melted butter.

  3. Step 3
    Press into a 9 X 13 baking pan; bake at 350°F for 15 minutes. Remove from oven and cool.

  4. Step 4
    In a separate mixing bowl, combine cream cheese, powdered sugar, and 1 1/2 cup whipped topping.

  5. Step 5
    Mix until smooth; spread evenly over cooled crust.

  6. Step 6
    Combine cheesecake pudding mix, milk, and 1 1/2 cup whipped topping and mix until smooth.

  7. Step 7
    Spread evenly over cream cheese layer in pan.

  8. Step 8
    Top with 1 can Lucky Leaf Cherry Fruit Filling, remaining whipped topping, and 1/2 cup chopped pecans.

What others are saying about this recipe

  1. Christina Ruppert says:

    Had company served this everyone loved it.

  2. Cindy Montes says:

    is one cup of butter melted right? i can’t seem to gwt it done?

    1. Lynsi says:


      1/2 C. or 1 stick of butter. If you are using 1C. your crust will end up soggy or somewhat gelatinous when cold. Unless you are like me and have no use for the rest of the box of wafers so I use the entire box for crumbs and 2 sticks(1 cup) for a thicker crust.

  3. Jason Welch says:

    Yes, 1 cup butter, melted is correct for the crust.

  4. Nelda Stoudenmire says:

    Took this to a ladies luncheon and everyone loved it. Will definitely be making this for the holidays. Next time I make it I think I will use 1 stick of melted butter instead of 1 cup melted butter. The crust stuck to the pan & I wonder if a cup of butter is a bit too much.

  5. Norma Kentner says:

    You NEED to fix this recipe. One cup butter in crust is wrong. It should be 1/2 cup or 1 stick. I had to throw away lots of ingredients and go back to the store.

  6. Stacy Crockett says:

    I would give it 5 stars, but……ive made this twice and both times I followed it step by step and the crust I’ve had to change it. I cup of melted butter is ALOT!! And I had to double up on the wafers and pecans because it wasn’t enough for a 9×13 pan. Did not double up on butter though. It was more then enough for doubling the other two ingredients. But other than that, this cake tastes amazing!!!

  7. Lucretia says:

    Had Cherries so decided to try this and it was great. glad i read comments first. Doubled nuts and wafers for the butter. Next time will combine the pudding and cream cheese mixtures. need 2 cans cherries too.. This is for company. Just too much for 2 people but great recipe.

  8. Billie Hurst says:

    I made the Graham Cracker W/ Light Apple by Lucky Leaf, and it was very good. I will try more recipes with Lucky Leaf fruits.

  9. Mary Graham says:

    This was delicious. Love the vanilia wafer crust. Changed my mine about Graham cracker crust .

  10. GrayLo says:

    Yes, make sure you only use one stick of butter. You can also make this with one cup of flour instead of one cup of wafer crumbs. I made the cherry version and it’s very good but I also make it in a chocolate version and call it Chocolate Lush. Use chocolate pudding instead of cream cheese pudding and no cherries (sorry, Lucky Leaf!). Add peppermint flavoring to the chocolate pudding for a flavor surprise.

  11. Saurona says:

    Please read the ingredients carefully. The recipe is correct. It calls for 1/2 cup of butter, which is one stick. When you are reading the recipe all you are seeing is cup. But the recipe says 1/2 cup of butter. By the way it is delicious and perfect.

  12. Dianne Grimm says:

    1 cup is to much butter it makes the crust sticky .
    1/2 cup is the proper amount.

  13. Pamela B says:

    Made this dessert for Christmas and it was so good and super easy to put together. Absolutely loved it and will make it again.

  14. Anne says:

    16 ounces of whipped topping is 2 cups. Yet you have me using 3 cups total in steps 4 & 6 and I’m supposed to have leftover whipped topping for the top?

  15. Janet C says:

    Have used cherry pie filling and then again used strawberry pie filling. Both good but different brand name on strawberry pie filling.

  16. Carol says:

    What are the nutritional stats?

  17. Regenia Goff says:

    Making this recipe for the second time. The crust is my favorite ever!! Taking to a church cookout tonight.

  18. Evelyn says:

    Hi I want to make this but cant find. Cream cheese flavoured. Can I use vanilla ice instead. Thanks

  19. Carol Wilson says:

    Can this be made 2 days ahead of time. Like on Friday for Sunday dinner

  20. Debbie says:

    My cousin has twice made this delicious recipe. He does add extra whipped topping and a 2nd can of cherries dabbled about. I am not usually a fan of canned cherries, but wow, this recipe is an exception. . Now its my turn to make it.

  21. Alannnah Anderson says:

    This recipe worked so good it’s better than My Moms Cherry Lush Cheese cake

  22. Maria says:

    Looks awesome

  23. Beverly weishahn says:

    Am anxious to try this

  24. Rochelle Williams says:

    For some reason my cheesecake pudding was too thick it wrapped around my mixer lol . I think I will use less cheesecake pudding next time and more cool whip . Definitely 2 cans of the fruit topping . What did I do wrong ?

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