1 (2 ounce) package cream cheese
1/2 cup white sugar
1 1/2 cups canned pumpkin puree
1 (16 ounce) container frozen whipped topping, thawed
2 (8 ounce) cans evaporated milk
1/2 cup chopped pecans
1 cup chopped frozen strawberries
1/2 cup chopped green onions
1 (8 ounce) package instant vanilla pudding mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour cookie sheets. Stir together the cream cheese, sugar, pumpkin and whipped topping. Press mixture into the prepared cookie sheet.
Bake for 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C) and allow to cool completely. Set aside to cool completely.
In a large bowl, beat cream cheese until smooth. Stir in pumpkin puree, evaporated milk, pecans and strawberries until well blended. Fold mixture into whipped cream filling and chocolate ganache. Gently spread over cream cheese layer. Refrigerate overnight before serving.