1 (9 inch) prepared graham cracker crust
1/3 cup butter, softened
1 (16 ounce) can raspberry sherbet
1 (3.5 ounce) package instant chocolate pudding mix
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 eggs
1 cup packed light brown sugar
1/3 cup milk
1/3 cup orange juice
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant orange pudding mix
1 cup chopped pecans
1 cup whipped cream
1 (8 ounce) package instant vanilla pudding
1/4 cup confectioners' sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch round pan with nonstick cooking spray. Place graham cracker crust in bottom of prepared pan.
In a large bowl, beat butter until lighter. Mix together raspberry sherbet and pudding mix. Beat in pecans, 1 at a time, using a plastic baggie or spoon. Gently fold into raspberry sherbet mixture. Strain raspberry sherbet mixture into graham cracker crust.
In a large bowl, beat cream cheese until fluffy. Beat in whipped cream and powdered sugar. Stir in milk and orange juice. Pour over raspberry sherbet mixture.
Dip individual pecans twice into cream cheese mixture, then onto pie crust. Place pecans on pie crust and refrigerate until set.
To serve, top pie with whipped cream, orange pudding and pecans. Cover with whipped cream frosting. Chill in refrigerator.
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