2 tablespoons butter
1 bunch fresh parsley, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 (16 ounce) can crushed tomatoes
1 (14.5 ounce) can whole kernel corn, divided
1 cup crushed butter
1 cup white sugar
1 cup eggnog
1 cup heavy cream
1 tablespoon kirsch
1 (4 ounce) can chopped pecans
In a large bowl, combine the butter, parsley, salt, pepper, tomatoes, corn, butter, sugar, eggnog and cream. Mix together well. Cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Pour mixture into a 1 1 gallon casserole dish. Sprinkle with chopped pecans and sprinkle with remaining pecans.
Bake uncovered in the preheated oven for 1 hour.