In a medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans, and melted butter.
Press into a 9×13 inch 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 ½ c. whipped topping.
Mix until smooth; spread evenly over cooled crust.
Combine cheesecake pudding mix, milk, and 1 c. whipped topping and mix until smooth.
Spread evenly over cream cheese layer in pan.
Top with 1 can Lucky Leaf Cherry Pie Filling, remaining whipped topping, and ½ c. chopped pecans.
Servings 12
