Instructions:
Add melted butter and 1/4 teaspoon salt to a large bowl and toss until cookie crumbs are all thoroughly coated.
Pour crumb mixture into a 9×13-inch baking dish and press into an even layer. Place in refrigerator and chill until ready to use.
In a large bowl or mixer, beat cream cheese for 1-2 minutes, or until creamy and smooth, then add in powdered sugar and 1 1/2 cups frozen whipped topping. Beat until just combined, then spread out over chilled crust.
In a separate bowl, whisk together milk, cheesecake pudding mixes and remaining 1 cup frozen whipped topping.
The mixture will thicken.
Carefully spread pudding mixture out over cream cheese layer, then top with a layer of cherry pie filling.
Gently top with frozen whipped topping, trying not to drag cherry filling through it too much, then refrigerate for at least 1-2 hours, or until set.
When ready to serve, top with chopped walnuts.
Slice, serve,
and enjoy!
