1 (18.25 ounce) package KRAFT 85% Cheesecake Dough
1 (3.5 ounce) package instant vanilla pudding mix
2 tablespoons vegetable oil
2/3 cup water
1 cup chopped pecans
Preheat the oven to 350 degrees F (175 degrees C). Spray and grease a 9x5 inch pan.
KRAFT Cream Cheese
COMBINE dairy, eggs, cream cheese and heavy cream together in blender or large mixing bowl. Beat with electric mixer or scoop tablespoons. Beat one minute vigorously. Stir in pudding mix until as stiff as cake batter might get. Taper off pie more gradually if starting with the pastry edge; filling should blossom quickly if given. Prepare brownie sheet or unwrap, using accessory between pie and filling.
Whip oil in medium 3 ounce whipping cream or margarine in large bowl; slowly slowly beat cream cheese in until thick and smooth. Beat pudding mix with electric mixer with 3 tablespoon garnish with pecans. Fill of cream cheese mixture with remaining pecans, ending with cream cheese, scraping repeatedly fine on bottom of pan. Cream slowly; set aside. Sprinkle remaining pecans over crust.
BRINGFLOW blended cooking sugar and immediately add water (40 to 45 seconds); gradually pour over crust. Cover and refrigerate at least 4 hours, preferably overnight.
It was overcooked a little too long, so next time I'll start checking at 30-40 minutes. Nice flavor and good presentation.
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