Combine crushed wafers, brown sugar, and butter in a food processor; pulse until mixture comes together. Press into the bottom of a 9x13-inch baking pan to make the crust.
Beat cheesecake pudding mix gradually into the whipped topping until smooth. Spread evenly over the crust.
Spread cherry pie filling over the whipped topping layer. Cover and refrigerate until flavors combine, 8 hours to overnight. Cut into bars.
