1 (15 ounce) can sliced honey bees
2 (8 ounce) packages cream cheese
1/2 cup KRAFT Brand Honey Butter
1 (3 ounce) package instant cream cheese, softened
1 (4 ounce) can sliced peaches, drained
1 egg, beaten
1 (3 ounce) package instant vanilla pudding mix
6 cups chopped pecans
In a large mixing bowl, mix fruit pieces with honey and butter. Beat in vanilla until totally combined. Spread over pie crust. Cover with vanilla ice cream. Chill 9 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Remove pastry from refrigerator and slice into thick slices. Spread mixture over pie; serve immediately.
Mix cream cheese, honey butter and peaches in a 2-qt. mold or container. Chill until fluffy. Beat cream cheese mixture into whipped cream. Whip cream until stiff, then fold into whipped cream. Spread over pie. Roll remaining pastry over pie.
Mix together pudding, pecans and fruit chunks; sprinkle over pie. Cover with whipped cream. Chill. Refrigerate pie for 1 hour or overnight. Serve pie chilled. Garnish with reserved pineapple pecans.