1 (8 ounce) package cream cheese
1 (3.5 ounce) package instant lemon pudding mix
4 eggs
1/2 cup blond sugar
1/4 teaspoon green food coloring
1 teaspoon almond extract
1 cup chopped pecans
1 tablespoon milk
1 cup buttercream cheese
Preheat the oven to 350 degrees F (175 degrees C). Place cream cheese, pudding mix, eggs and brown sugar in 1 gallon plastic containers. Seal with a tissue.
Bring a large pot of water to a boil. Add saucepan, and bring to a low boil. Reduce heat to medium low; cook, stirring constantly, for 2 minutes, or until the mixture thickens enough to coat the back of a metal spoon. Pour warm milk into cream cheese mixture, mixing just until. Remove from heat and stir in pecans and milk. Fill crust with whipped cream.
Bake at 350 degrees F (175 degrees C) for 1 hour. Remove from oven and sprinkle with buttercream cheese; immediately brush top with lightly beaten egg whites. Bake for an additional hour, stirring occasionally, before serving.
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