1-14 ounce container of golden Oreos, smashed in a food processor
13 cups salted and melted butter
1 tbsp for pan preparation
8 ounces softened to room temperature cream cheese
34 cup granulated sugar
16 oz. Thawed frozen whipped topping
2 small boxes of quick cheesecake pudding mix
3 quarts whole milk
2 cans of ample cherry pie filling
1 cup pecans or walnuts, chopped
Set aside a 913 baking dish that has been brushed with butter.
Crush the cookies until they create small crumbs. Add the melted butter and pulse to incorporate.
Place the cookie mix in the bottom of the baking dish, pressing down to produce an even layer.
Freeze the crust for 10 minutes while you prepare the filling.
Combine the cream cheese, sugar, vanilla extract, and 1 cup of whipped topping in a mixing bowl. Blend until smooth. Spread this mixture over the cookie crust and return to the freezer for 10 minutes.

Whisk together the two packages of pudding mix, the milk, and 12 cups of whipped topping mix in a separate dish. Whisk with a whisk until it begins to thicken.

Smooth the pudding evenly over the cold cream cheese layer and chill for 30 minutes or until the pudding is set. After 30 minutes, carefully pour the Cherry pie filling over the pudding layer so the layers do not mix.

Carefully apply the remaining whipped topping over the entire dessert.
Chill for 1 to 2 hours before serving, topped with chopped pecans.