1 (3 ounce) package white cake mix
2 (4 ounce) packages instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
1 cup chopped pecans
1 (3 ounce) package instant vanilla pudding mix
1 cup milk
1 cup butter
2 eggs, beaten
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
Using an electric mixer, beat the cake mix, pudding mix, cream cheese, pecans and vanilla pudding mix until smooth. Fill the prepared pan with the cream cheese frosting.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the pie comes out clean. Remove from oven and cool completely.
While the cream cheese frosting is cooling, whip the butter until frosting is light and fluffy. Stir in the eggs, one at a time, gradually beat in the whipped topping until it is a thick and creamy consistency. Pour into the pie crust.
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