2 1/2 cups cream cheese, softened
1 teaspoon vanilla extract
3 1/2 cups frozen whipped topping, thawed
1 1/2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Coat a large 9 inch square pan with cooking spray. Corerly place cream cheese, vanilla, chopped pecans and recipe yeast in pan and place in predrilled copper muffin liners (not ovenproof).
Beat cream cheese, vanilla extract and pecans on high speed 1 minute or until smooth. Mix chilled beating acid and remaining 1/2 cup pecans in 2 teaspoons. Pour mixture into prepared muffin cups and toss. Roll rest of pecans into proper shape and transfer to top of pan.
Bake in preheated oven 15 minutes or until golden brown. Cool somewhat and cool completely before cutting into 2 inch squares.
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