Pour the remaining 1 and 1/3 cups of cool whip on top, then equally distribute the pecans.
Let it chill in the fridge for a minimum of two hours before cutting and serving. Have fun!
Important Note: To avoid lumps and achieve a smooth mix, let the cream cheese to reach room temperature before beating.
Make sure the cream cheese filling is light and fluffy by beating it with an electric mixer. A creamier texture may be achieved by adding additional air in this way.
You may easily replace the vanilla wafer cookies with graham crackers if you happen to have them on hand. Feel free to modify the quantity according to the size of your baking dish.
If you want a pie without cherries, you may substitute blueberry, apple, or strawberry filling. It should be a 21 oz can, however.
Thaw the cool whip well and remove any excess moisture before incorporating it into the fillings for optimal results.
To avoid excessive mixing, be careful while spreading the layers. Rinse the spatula in between each layer.
Put the cheesecake in the fridge for at least one night to let the flavors combine. Also, the pecan topping will lose a little of its hardness.
If you’d like, you may top the slices with whipped cream or fresh cherries.
Refrigerate any leftovers securely covered for up to five days. The vanilla wafers might become softer as time goes by.