Prepare a 9 x 13 inch baking dish by spraying it with non-stick cooking spray. I sometimes also line the pan with tinfoil to create handles so that I can easily lift the dessert out of the pan and cut it into pieces.

Begin by crushing 36 Oreo cookies. I used my food processor for this but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done. You will use the whole cookie, including the filling.

Transfer the Oreo crumbs to a large bowl. Sitr in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to the prepared 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the filling.

With your mixer, beat the cream cheese until light and fluffy. Add in 3/4 cup powdered sugar and 2 Tablespoons cold milk and mix to combine. Stir in a 12 ounce tub of Cool Whip.

Remove the crust from the refrigerator and spread the cream filling over the cookie crust.

Use a spatula to spread the cherry pie filling over the top.

Place in the freezer for one hour or the refrigerator for two hours before serving.

Enjoy!