1 (3 ounce) package cream cheese, softened
3 tablespoons powdered sugar
1 (32 ounce) can sliced pecans
1 (3 ounce) container frozen light whipped topping, thawed
3 eggs
1 cup milk
1 (8 ounce) package sliced almonds
1 (8 ounce) package frozen whipped topping, thawed
1 quart vegetable oil for frying
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix softened cream cheese, powdered sugar, pecans, whipped topping, eggs and milk. Mix until well blended. Mix in almonds and whipped topping. Spread mixture into baked pie crust.
Fry pecans in hot oil with a fork when lightly browned. Drain on paper towels, leaving pecans in large paper bags.
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