1 (.25 ounce) package instant vanilla pudding mix
1 cup white sugar
1 cup milk
1 egg
3 tablespoons butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 clove garlic, minced
1 (12 ounce) package cream cheese, softened
1 (16 ounce) can frozen whipped topping, thawed
3 (1 ounce) squares heavy cream
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix the pudding mix, sugar, milk, egg, butter, and vanilla extract. Mix well. Pour the mixture into the prepared pan.
Bake in the preheated oven for 45 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Remove from pan and let cool completely.
In a separate bowl, combine cream cheese, whipped topping, and pecans. Beat with electric mixer and allow to cool completely.
Spread evenly between two sheets of waxed paper. Place fresh pecans on the waxed paper. Roll into logs and refrigerate.