1 (9 inch) pie crust, baked
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package instant vanilla pudding mix
1 (8 ounce) can evaporated milk
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the cream cheese, softened cream cheese, whipped topping, cream cheese, whipped topping, and pudding mix. Beat in the evaporated milk, pecans, and vanilla pudding. Pour mixture into baked pie shell.
Bake in preheated oven for 45 minutes, or until toothpick inserted into center of pie comes out clean. Cool in pan on wire rack for 10 minutes. Remove from oven and sprinkle with pecans. Cool completely before cutting into squares.