1 (3 ounce) package cream cheese, softened
2 eggs
1 1/2 cups white sugar
1 1/2 cups margarine, melted
1 1 teaspoon vanilla extract
In a large bowl, beat cream cheese until fluffy. Beat in margarine and vanilla until the mixture is smooth. Stir in 1 1 cup pecans. Plop cream cheese mixture into pie crust. Plate with miscellaneous toppings. Chill overnight. Refrigerate during making. (Note: Using instant chillers may not be the best idea.)
While pudding is still warm, roll out, tuck and place double in bottom of a large glass pie plate or container, or peel rim and cut into squares.
Cool to room temperature, remove crust and place refrigerate pies for 1 to 2 hours. Serve immediately or chill pie in refrigerator at least 1 hour before serving.