2 (3 ounce) packages cream cheese, softened
1 (3 ounce) can cream cheese spread
3 (8 ounce) packages cream cheese, flavored
1 cup butter, softened
1 cup white sugar
2 eggs
1 1/4 teaspoons vanilla extract
1/4 teaspoon lemon zest
2 teaspoons lemon zest
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Frost bottom of 8-inch pie pan with whipped cream. Lay pie in pan. Spread over cream cheese layer. Sprinkle with whipped cream. Use toothpicks to secure crust. Place toothpicks on top of pie. Seal edges of crust to prevent sticking. Place on rim of 9-inch pan. Place top crust on top of pie. Bake as directed on package. Cool completely.
To make butter sauce, beat cream cheese and cream cheese spread in small bowl until smooth. Combine butter, sugar, eggs, vanilla extract and lemon zest in medium bowl. Mix together butter, lemon zest and lemon zest in small bowl.
Pour butter sauce into prepared pan. Drizzle over pie. Cover.
Bake 10 minutes in the preheated oven, or until knife inserted in center comes out clean. Cool to room temperature. Cut into slices.
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