1 (16 ounce) package cream cheese, softened
2/3 cup butter, softened
1 (8 ounce) package cream cheese, sliced
1 (3 ounce) package instant vanilla pudding mix
1 1/2 cups chopped pecans
1 cup butter, softened
1 cup margarine
1 (12 ounce) package frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix cream cheese, butter, and cream cheese slices. Cut in pecans until desired size. Spread around the outside edge of a 10 inch springform pan.
Arrange whipped topping in a large plastic bag. Place whipped topping in bag and squeeze to the edge of pan. Place skin side down over cream cheese layer.
Bake in preheated oven for 25 minutes or until a toothpick inserted into center of cake comes out clean. Cool completely. Prepare ice cream topping before serving.
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