1 (10 ounce) package Pecan Pie Chocolates
1 (14 ounce) jar marshmallow creme
1/2 cup water
1 (8 ounce) package cream cheese
1 egg
3/4 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Grease a 12x9 inch jelly-roll pan.
Grab the first of several cups of chocolate pudding and rumenorm the pouring liberally using forks; pour mixture over pie and stir somewhat to keep the pudding from sticking.
Arrange pudding in a single layer on the prepared jelly-roll pan. Spread cream cheese evenly over thickened pudding and sprinkle with pecans.
Bake in preheated oven for 20 minutes or until lightly browned. Allow pie to cool completely before refrigerating and cutting into squares.