2 (3 ounce) packages instant yogurt at room temperature
2 cups milk
1 cup butter, melted
2 cups white sugar
1 (8 ounce) package cream cheese, softened
1 cup chopped fresh strawberries
1 (3 ounce) package instant vanilla pudding mix
1 cup chopped pecans
In a medium bowl, mix yogurt, milk, butter, sugar and cream cheese. Mix until smooth. Spread mixture in the prepared baking dish.
Pour half of the cream cheese mixture over the cream cheese mixture in the baking dish. Sprinkle the remaining half of cream cheese mixture over cream cheese mixture. Sprinkle the remaining half of cream cheese mixture over the cream cheese mixture in the baking dish. Cover and refrigerate for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 30 minutes. Remove from oven and sprinkle with pecans. Bake for 10 minutes until bubbly and golden brown, then turn off oven and sprinkle with remaining cream cheese mixture. Let sit for 10 minutes to allow cream cheese mixture to thicken.
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