1 (16 ounce) can evaporated milk
1 cup white sugar
1 (3 ounce) package cream cheese
1 (3 ounce) package instant vanilla pudding mix
1 (19 ounce) can crushed pineapple, drained
1 (8 ounce) can frozen orange juice concentrate
1 cup sliced pecans
Place evaporated milk, sugar, cream cheese, pudding mix, pineapple, orange juice concentrate and pecans in the bottom of a 10 inch springform pan. Pour remaining 1 cup milk and cream cheese mixture over all.
BAKE for 25 to 30 minutes or until a toothpick inserted in the center of the pie comes out clean. Cool in pan on wire rack. Refrigerate for at least 5 hours before serving.