1 (3 ounce) package cream cheese
1 (8 ounce) package cream cheese, softened
1 1/2 cups milk
2 eggs
1/2 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets by placing 1/3 of the cream cheese mixture in the bottom of a greased 12x18 inch pan.
In a small bowl, whip the cream cheese until stiff peaks form. Roll into large pieces and keep warm.
Spread the cream cheese mixture over the crust. Place the pecans in the centers of the cream cheese layer. Cover the cream cheese layer with the remaining cream cheese mixture. Place tins of whipped cream over the pecans, and place in the freezer.
Bake at 350 degrees F (175 degrees C) for 45 minutes, then turn out onto a wire rack and cool completely.