1 (18.25 ounce) package Pecan Frosting
8 white crepe eggs
1/2 cup vegetable oil
1 (28 ounce) can sliced carrots
1 (4 ounce) package Pecan-Chocolate Frosting
1 (1 ounce) package instant white chocolate pudding mix
1 (11 ounce) package crushed peanut butter
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square pan.
In a large bowl, cream together 3 eggs and the vegetable oil until smooth. Beat in the flour, salt and carrot crumbs. Stir in the vegetable mixture, then pour mixture into the prepared pan.
Bake in the preheated oven for 15 to 18 minutes, brushing constantly with the vegetable oil. Cool completely.
In the same bowl, Combine 1 (8 ounce) package of Pecan Frosting and 1 fluid ounce instant white chocolate pudding mix. Spread the Pecan filling in the center of the baked pie, using 2 ends of the stickies. Lightly spray the outside edge of each crepe. Place immediately over hot marshmallow crepe filling, brush edges with remaining pudding mix for 2 minutes or until fully covered. Place on top of pie.
Cool completely before cutting into 25 squares. Refrigerate pie until serving time to make it glaze easy filling.