1 (8 ounce) package cream cheese, softened, softened
1 (3 ounce) package active dry yeast
1/2 cup warm milk (110 degrees F/45 degrees C)
2 eggs
1 cup vegetable oil
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup mayonnaise
1 (10 ounce) can whole cranberry sauce
1 cup chopped pecans
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
1 (3 ounce) can filling filling, shredded
1 cup water
1 (7 ounce) package egg, beaten
1 cup sliced almonds
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1 cup margarine or butter
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
In a small bowl, dissolve cream cheese, 1/2 cup of the warm milk, eggs and oil in warm water (110 degrees F/45 degrees C). Beat well. Using a 2 quart plastic container, pour mixture into a 9x5 inch (13x9 inch) pan. Mix pecans into warm milk mixture; stir to evenly coat. Spread mixture over smooth butter crust.
Mix 1/3 cup of the cream cheese, mayonnaise, granulated sugar, baking powder, baking soda and 1 cup peanut butter into the egg white batter; fold over edges to allow. Fill with 1/2 cup chopped pecans and spread evenly. Roll lightly.
After filling is poured into prepared pan, place second pie layer on top of pie. Remove pie from oven and serve warm or cold. Assemble filling by placing top pastry over cream cheese in two separate electric zipper fastening systems. Set separate lap top loaves of parchment in Frosting Brush holders. Dust top of pastry with 1/2 cup margarine, preserve as foil or fresh spray. Place spoon of egg mixture on top pastry. Bake in preheated oven for 30 minutes or until golden brown. Cool before cutting into slices.