2 (3 ounce) packages cream cheese, softened
1 (3 ounce) package cream cheese, sour cream
1/3 cup chopped pitted pecans
1/2 teaspoon vanilla extract
Melt the cream cheese and sour cream in low heat in a medium bowl. Mix in pecans and vanilla extract. Spread mixture evenly over each pastry, beginning with the bottom.
Place bottom pastry on waxed paper and on the prepared baking sheet. Sprinkle mixture over pecan base. Refrigerate for several hours or overnight. Serve cold.