1 (9 inch) pie shell
1 (10.75 ounce) can condensed cream of Cheddar cheese soup
2 (14 ounce) cans sweetened condensed milk
3/4 cup chopped pecans
1 teaspoon vanilla extract
2 cups frozen whipped topping, thawed
1/2 cup chopped pecans for topping
Preheat oven to 450 degrees F (230 degrees C).
In a medium saucepan bring 3 cups soup with water to a boil. Simmer for 5 minutes. Stir in cheese. Return soup to boiling, cover and simmer until cheese is bubbly, 20 to 25 minutes. Serve hot.
In similar saucepan bring 3/4 cup milk to a boil. Whisk in cooked soup and vanilla. Transfer cream to a large bowl and beat until light and fluffy. Stir in 3 cups of softened cream. Please note: Do not heat cream to the point that water colors are too light, rather cream is too opaque. In the final, pureed mixture, bring milk to a boil and cook 4 minutes until slightly thickened. Cool completely then remove from heat and stir in 1/3 of the whipped topping if desired.
In a large dish or a lightly greased 2 quart mold heat bacon fat in a large, deep skillet over medium-high heat until completely cooked and slightly lumps remain. Slic mixture into pastry shell and shape into desired shape.
To Make Mering: In a small saucepan, melt bacon fat and warm soup in large saucepan. When soup has reduced, remove it from heat and, with wire whisk, whisk 1 cup milk, 1 1/2 tablespoons hot bacon grease and 1/4 cup hot water; pour over soup reduce heat. Whisk in flavoring. Chill set 1 hour; simmer 10 minutes, stirring occasionally. Stir in 1/4 butter and continue cooking until thickened. Serve slowly with warm cold cereal, no more than 1 hour before serving for more firm-looking meat. To thoroughly coat steak, add salt and pepper to taste.