1 (8 ounce) package cream cheese, softened
1/2 cup chopped pecans
1 (3 ounce) can sliced peaches, drained
1 (3 ounce) package instant lemon pudding mix
2 eggs
1 1/2 teaspoons vanilla extract
2 tablespoons milk
1/4 cup vegetable oil
1 cup white sugar
1/2 cup chopped pecans
In a mixing bowl, beat cream cheese, pecans and peaches until fluffy. Shape into 12 5-inch rolls. Place fruit on a large baking sheet. Pour filling into cookie jars. Refrigerate for at least 1 hour.
In a large bowl, beat eggs and vanilla until light and fluffy. Mix in milk, oil, sugar, pecans and reserved peach juice.
Preheat oven to 350 degrees F (175 degrees C). Fill cookie jars with cream cheese mixture. Roll jelly dough into small balls. Place jelly-roll balls on cookie sheets.
Bake in preheated oven for 40 minutes, or until light golden brown. Remove lemon custard from baking sheets and sprinkle with pecans. While the pies are baking, beat together cream cheese mixture and 1 cup peach juice together in small bowl. Serves 8 to 10.