1 (3 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 cup chopped pecans
1 1/3 cups boiling water
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Place cream cheese in a 1/3 cup measuring cup; measure 1 cup. Shape into a third shape. Place on ungreased cookie sheet.
In a medium bowl, beat vanilla pudding until stiff. Gradually add 1 cup of boiling water to cream cheese mixture. Fold over to make a 1-inch square. Spread cream cheese mixture over cream cheese square. Roll squares into 1-inch rolls and place on cookie sheet.
Bake in preheated oven for 45 minutes, or until pepperjack cheese is browned and golden. Cool completely; remove from pan. Chill in refrigerator or in freezer up to 24 hours.
While cream cheese mixture is cooling, beat butter, 1 1/3 cup sugar, and 1/2 cup chopped pecans until light and fluffy. Beat in boiling water and 1 cup chopped walnuts. Mix thoroughly. Chill for 5 minutes, and pour into pie crust.