1 (21 ounce) can evaporated milk
1 (4 ounce) package cream cheese, softened
1 (3 ounce) can evaporated milk
1 cup soft cream
2 cups chopped pecans
1 (8 ounce) package cream cheese, softened
2 eggs
1 teaspoon vanilla extract
2 cups sliced fresh strawberries
1 (9 inch) prepared chocolate cookie crumb crust
In a large bowl whisk evaporated milk. Stir in cream cheese and evaporated milk. Mix until well blended.
Stir pecans into cream cheese mixture. Mix well. Fold in pecans. Spread evenly into pie crust.
When pie is cooled, mix cream cheese and sugar mixture in small bowl. Stir to combine.
Transfer cream cheese mixture to pie shell. Spread remaining mixture into cream cheese layer. Cut remaining slice of pecans into half. Layer with cream cheese mixture. Cover and chill in refrigerator.
In a large saucepan, combine cream cheese and vanilla. Saute over medium heat for 1 minute. Pour over cream cheese mixture. Heat slowly over medium heat for 5 minutes, stirring just enough to stick.
Dredge whipped cream in warm water and remove from freezer. Serve chilled or at room temperature.
very poor style & presentation, most likely due to travel state (affecting ingredients east & west). ingredients labeled smoky, gave away before it wanted to be eaten.
⭐ ⭐ ⭐ ⭐ ⭐