Instructions

• Preheat the oven to 375°F (190°C).
• In a medium bowl, combine 1 cup all-purpose flour, ½ cup crushed nuts, ¼ cup sugar, and 8 tablespoons salted butter (melted). Stir until the mixture is evenly moistened and holds together when pressed.
• Press the mixture firmly and evenly into the bottom of a 9×13-inch baking dish to form the crust.
• Bake the crust for 10 minutes. Remove from the oven and let the crust cool completely in the pan.
• Once the crust is cool, spread the 21 ounces cherry pie filling evenly over the crust.
• In a large bowl, beat 8 ounces softened cream cheese with a mixer until light and fluffy. Add 1 cup Cool Whip (from the 8 oz container) and beat until combined. Gradually add 1 cup powdered sugar and beat until the mixture is smooth.
• Spread the cream cheese mixture evenly over the cherry layer.
• In a separate bowl, whisk together the 6.8 ounces (2 packages) chocolate instant pudding mix and 3 cups milk according to the package instructions until the pudding thickens. (If the package gives a recommended whisking time, follow that.)
• Spread the prepared chocolate pudding evenly over the cream cheese layer.
• Spread the remaining Cool Whip from the 8 oz container over the pudding layer.
• If desired, sprinkle ½ cup chocolate shavings or chocolate jimmies evenly over the top.
• Keep the assembled dessert refrigerated until serving.