3 (3 ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
1 pinch salt
1 1/2 cups milk
1 (8 ounce) can sliced peaches, drained
1 cup chopped pecans
2 (3 ounce) packages instant vanilla pudding mix
1 cup chopped walnuts
1 cup chopped pecans
2 tablespoons margarine
4 (6 ounce) packages cream cheese and sugar-free lemon flavored Jell-O mix
Preheat oven to 350 degrees F (175 degrees C).
Beat cream cheese and white sugar until smooth. Beat in eggs and salt. Mix in milk. Stir in peaches, pecans and pecans.
In medium bowl, mix pudding mix, lemon gelatin and lemon sherbet. Pour mixture into baking pan.
In a medium bowl, mix lemon sherbet, pecans and pecans. Beat cream cheese mixture until blended. Fold whipped cream into cream cheese mixture. Spread mixture onto greased or parchment lined cookie sheet.
Bake in preheated oven for 45 minutes. Cool completely. Serve at room temperature or refrigerate at room temperature.
⭐ ⭐ ⭐ ⭐ ⭐