1 (18.25 ounce) package Pecan Pie Crust
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package cream cheese, softened
1/2 cup chopped pecans
1 1/2 cups lite frozen whipped topping, thawed
1 (3 ounce) package instant chocolate pudding mix
1 cup almond frosting (optional)
Preheat the oven to 350 degrees F (175 degrees C).
Place the pie crust onto a large baking sheet. Sprinkle the vanilla pudding mix evenly over the pie.
Place the whipped topping over the pie, then fold the pecans into the whipped topping, sealing the edges.
Using a candy-coated spoon, grab the top of pie, and twist into a decorative shape. Using a wooden spoon, scoop the filling mixture into the pie shell.
Frost the pie, and refrigerate overnight. Using a 2 inch round syringe, fill pie with pudding mixture.
Bake in the preheated oven for 40 minutes, or until center of the pie is set. Cool Pie before cutting into squares.