1 Package Murray Sugar Free Shortbread Cookies (6 ounces), crushed
4 Tablespoons butter, melted
2 Packages Sugar Free Instant Cheesecake Pudding Mix
2 ¾ Cups Milk (whole, skim or fat free)
1 Can No Sugar Added Cherry Pie Filling (20 ounces)
1 Container sugar free frozen whipped topping, thawed (8 ounces)
1 teaspoon vanilla
Preheat oven to 375 degrees.
Mix crushed cookies and melted butter together until well combined. Press evenly into bottom of 8” x 8” square ovenproof baking dish. Bake for 9 – 10 minutes until golden. Allow crust to cool.
In medium bowl, combine pudding and milk, and using a wire whisk, whip for 1 – 2 minutes until pudding starts to thicken.
Spread over cooled crust and refrigerate for 2 hours.
Spread cherry pie filling over pudding.
Stir vanilla into whipped topping until combined. Spread topping evenly over cherries and chill in refrigerator for 1 hour. Cut into squares and serve.