1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 (16 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
Using an electric mixer, beat cream cheese and pudding until smooth. Set aside. In a large bowl, whip whipped topping until stiff peaks form. In a separate bowl, mix pecans.
Spread cream cheese mixture evenly into an 8 inch square pan. Place pecans on top.
Bake in preheated oven for 1 hour, or until evenly brown on top. Cool and serve warm.