2 (9 inch) pie crusts
1/2 cup butter, softened
1/2 cup packed light brown sugar
1/2 cup milk
1 (19 ounce) can vanilla wafers
1 (2 ounce) jar marshmallow creme
1 cup brown sugar
1 1/2 cups chopped pecans
3 cups chocolate ganache (optional)
1 cup milk
1 (16 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 (15 ounce) can sliced almonds, divided
Preheat oven to 300 degrees F (150 degrees C).
Blend butter and brown sugar. Set aside.
In a large bowl, cream together the milk, vanilla and marshmallow creme until smooth. Beat in the butter mixture. Mix in 1/2 cup pecans.
Place marshmallow creme mixture in a large saucepan over medium heat. Bring to a boil, then reduce heat and simmer 1 1 minute. Stir in brown sugar, adding just enough to coat all marshmallow creme ingredients evenly. Cook, stirring occasionally, until marshmallow creme mixture begins to thicken, about 1 minute. Remove from heat and stir in 1 cup pecans. Pour mixture over pie crusts.
Bake in preheated oven for 30 minutes, or until set and golden brown. Cool completely before removing from oven. Cool completely before removing from oven. Cool completely before cutting into squares.
To make the frosting: Beat cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, and 1/3 cup pecans until smooth. Beat 3/4 cup marshmallow creme mixture into the frosting. Cover and refrigerate until using in a larger cake.