2 1/2 cups vanilla wafer crumbs

1 cup butter (melted)

1 1/2 cups chopped pecans (divided)

1 (8 ounce) package cream cheese (softened)

1 cup powdered sugar

1 (16 ounce) container Cool Whip (divided)

2 (3.4 ounce) boxes vanilla instant pudding

2 cups milk

42 ounces cherry pie filling

Heat oven to 350 degrees. In a mixing bowl combine vanilla wafer crumbs, melted butter and 1 cup chopped pecans. Spread into the bottom of a lightly greased 9 x 13 inch pan. Bake for 15 minutes. Cool completely.
In another mixing bowl combine cream cheese, powdered sugar and 1 1/2 cups of cool whip until well blended. Spread carefully over the cooled vanilla wafer crust.
In another bowl combine the pudding mixes and milk until well blended. Then fold in 1 1/2 cups cool whip. Mix until smooth and spread over the cream cheese layer.
Top with the cherry pie filling. Then spread the remaining cool whip over the top. Spread the remaining 1/2 cup of pecans on top.
Keep refrigerated until ready to serve.