• Preheat oven to 350 degrees F. and prepare a 9 X 13-inch baking dish by spraying it lightly with cooking spray.
• In a medium mixing bowl, lightly beat the eggs. Add the canola oil and cake mix and mix together until thoroughly combined with no lumps.
• Press batter evenly into the bottom of the prepared baking dish.
• Bake for 12 - 15 minutes until set in the middle.
• Transfer baking dish to a wire rack to cool completely.
• In a medium bowl, mix together the pudding mix and milk. Place into refrigerator to set.
• In a mixing bowl, beat the cream cheese. Add the confectioners' sugar, and vanilla, and combine.
• Fold in two cups of the Cool Whip.

To Assemble

• Place dollops of the cream cheese mixture on top of the cooled cookie crust and spread evenly.
• Place the cherry pie filling over the cream cheese and spread.
• Add the vanilla pudding.
• Cover with remaining Cool Whip.
• Place into refrigerator to set for at least two hours.
• Before serving, decorate with red colored sugar and holiday sprinkles.