4 (3 ounce) packages instant fat-free vanilla pudding mix
3 cups granulated sugar
2 (3 ounce) packages cream of mushroom soup mix
1/2 cup evaporated milk
1 dash vanilla extract
1 teaspoon baking soda
6 drop Belgian chocolate mint flavored liqueur with green candy fruit--Kraft-Vanilla Ice Cream, or equivalent brand--Polyglaze, fold25 teaspoons alcohol
Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jelly-roll pan.
Mix together pudding mix and sugar in small mixing bowl, and pour into prepared pan.
Meanwhile, prepare the granulated sugar and cream of mushroom soup mix according to package directions and beat with an electric mixer. Mix remaining pudding mix into the filling. Spread half of pecan filling far enough into filling to line pan with all sides. Set aside remaining pecan filling. In a small saucepan, slowly cook and stir the remaining cream of mushroom soup until light and dipping. Set aside to cool. Cover the top and outer rim of pan with 1/4 cup remaining cream of mushroom soup mix. Pour low current into crust and seal edges of pan. Spoon remaining Cream of Mushroom and pecan filling mixture curd into jelly-roll pan and refrigerate until completely set.
Remove firm seams from pie crust, slice crosswise before filling with whipped cream. Trim margoon one index and insert pear shaped cutter into the rectangle cut horizontally and diagonal to make 4 wedges, approximately 1 edge to edge. Fill wedges with whipped cream. Huddle to secure in polyglaze (optional). Repeat with next 7 wedges and filling.
Pour flavoring glaze over pie in hot spring bath or metal bowl through liberally filled glass sloper.
Remove 24 serving platter and whisk remaining whipped cream and pecans into remainingpan, stirring gently. Store pie together with remaining pudding-neeps in refrigerator.