Cherry Cheesecake Lush🍒

1. Preheat the oven to 350°F. Grease a 9×13 inch baking dish with cooking spray.
2. Crush vanilla wafers into fine crumbs until you have 3 and 1/3 cups. Pour the vanilla wafer crumbs into a bowl and mix with the melted butter until coated. Press the mixture evenly into the bottom of the prepared baking dish. Bake for 15 minutes. Allow to cool completely.
3. While the crust is cooling, make the cheesecake layer. In a large bowl, beat together the cream cheese and powdered sugar until smooth. Fold in 2 cups of the fat-free cool whip until fully incorporated. Set aside.
4. In another bowl, whisk together the milk and vanilla pudding mixes for 2 minutes until thickened. Let stand for 5 minutes to fully thicken, then fold in the remaining 2 cups fat-free cool whip.
5. Spread the cream cheese mixture evenly over the cooled vanilla wafer crust. Top with the cherry pie filling, spreading evenly. Carefully spread the vanilla pudding mixture over the cherry pie filling layer.
6. Top with the remaining 1 and 1/3 cups fat-free cool whip and sprinkle the pecans evenly on top.
7. Refrigerate for at least 2 hours before slicing and serving.

Weight Watchers Points: