2 (9 inch) pie shells
treacle
2 1/4 cups shortening
1 cup white sugar
3 eggs
1 (8 ounce) package cream cheese, softened
1 (3.9 ounce) package instant vanilla pudding mix
6 1/2 cups chopped pecans
1 cup chopped pecans
1 (3 ounce) package instant chocolate pudding mix
2 tablespoons butter or margarine
In a large bowl, cream together shortening and sugar until smooth. Beat in the eggs and 1/2 cup at a time. Mix cream cheese and instant pudding mix in small batches with an electric pastry blender. Stir in the chopped pecans, pecans and pudding. Pour the filling mixture into the pastry shell. Dust with the chocolate sprinkles. Chill for at least 2 hours before serving.
Dump the two cup mixture into the prepared pie shell and sprinkle with pecans and pecans. Freeze and cut into squares 1 hour before attempting to cut into squares.
Melt butter in a small saucepan and mix in the butter until smooth. Heat the marshmallow creme and butter mixture in the microwave, stirring frequently, until marshmallow mixture is just warm and gently thickened. Remove from heat and stir in the chocolate sprinkles; spread mixture over pie. Chill until serving.