1 (18.75 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla pudding mix
1 quart vanilla cream cheese
4 eggs
1/4 cup butter, melted
1 cup chopped pecans
1 package orange flavored Jell-O mix
1/4 cup white sugar
1 teaspoon vanilla extract
1 tablespoon beef eye or sauce
1 cup crushed pineapple
Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour 2-1/2 quart baking pans.
Roll out pecans and place 3 inches apart on bottom of baking pans. Bake in preheated oven for 10 minutes. Cool completely. Cut into rounds. Place peel and core on top of pecans. Stack pecans in a single layer around pans.
Using an electric mixer, beat butter and pecans with an electric mixer or in a separate mixer bowl.
In a medium saucepan, beat eggs until blended, then beat in 1/2 cup sugar until light and fluffy.
Pour whipping cream into an electric mixer bowl. Beat whipped cream with whisk until mixture is light and fluffy, about 1 minute. Stir in chopped pecans and pecans, 1 at a time. Spoon mixture into pecans. Cool completely. Using the same method, lightly press pecans into bottoms of prepared pans.
Cut out pecan shapes with scissors or by rounded spoon, rounding on sides and filling inside. Place pecan shapes onto the pecan cookies evenly.
Pour vanilla pudding mix over pecan shapes. Drizzle custard over pecan shapes; refrigerate 4 hours before serving.
Return cake to refrigerator. Assemble pecan cookies by placing 1/2 cup pecans on each cookie sheet. Press remaining pecans into top of pumpkin.
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