1 (3 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can evaporated milk
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
1 (3 ounce) package instant coconut cream pudding mix
1 (8 ounce) package instant coconut cream pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the cream cheese and cream cheese mixture. Beat in the pecans, pecans, cream cheese mixture, evaporated milk, pecans and whipping topping. Mix in the pudding mix.
Pour filling into pie crust, filling is about 1/2 inch thick.
Bake in preheated oven for 30 to 35 minutes, or until bubbly and golden brown. Cool before cutting into squares.