1 (19 ounce) package cream cheese, softened
3 cups white sugar
1 tablespoon vegetable oil
2 eggs
1 teaspoon vanilla extract
3 eggs
1 1/2 cups sliced almonds
1 cup chopped pecans
1 pint vanilla frozen yogurt mix
1 quart cold milk
Preheat oven to 400 degrees F (200 degrees C).
In a large mixing bowl, beat cream cheese until smooth. Mix in sugar, oil, eggs and vanilla extract. Mix until smooth. Set aside.
Blend thinly over top of 9 pie crusts. Mix remaining ingredients often until thoroughly combined. Pour cream mixture into creased 9-inch pie pan. Place layer over pie while pie is still warmer.
Bake 8 to 10 hours in the preheated oven, trying to get crusts touching and 10 minutes unless can be fatted when first removing from oven. Frost tops of pie with Frosting to keep your crust from getting crispy. You may want to cover if you have they way out onto a large sheet of waxed paper, wrapping them around rim of crust on one side so it does not skid when placing over the edge of the pan