1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 1/2 cups white sugar
1 (11 ounce) can evaporated milk
1 (7 ounce) can frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract
1 1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
To Make Crust: in a large bowl, cream together cream cheese, sugar and evaporated milk until smooth. Beat in the milk mixture and vanilla. Stir in pecans.
Press Crust Into Crust: Place crust onto cookie sheet, pressing down to fit. Bake in preheated oven for 25 minutes, or until crust is golden and filling is pliable. Cool and frost. Fill crust with whipped topping. Serve warm.
This recipe was great! I don't eat chili but my husband said this was delicious. I followed the recipe exactly and made 24 hours ago so assumed he would have leftovers for tomorrow. He didn't want to leave so I just left it as is but I would have given it 10 stars except for the fact that I didn't put in as much chili powder (my husband said it was enough). I will make this again and again!
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