1 (8 ounce) package cream cheese, softened
1/4 cup butter
1/4 cup white sugar
1 1/2 cups chopped pecans
1 1/2 cups milk
1 (4 ounce) can sliced pecans
2 eggs
1/4 cup lemon juice
1 cup heavy whipping cream
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 (3 ounce) package light cream cheese, softened
1 1/2 teaspoons vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
In a large bowl, cream together the cream cheese, butter, sugar, pecans, milk, pecans, eggs, lemon juice, and whipping cream. Mix thoroughly. Roll the mixture into 1 inch squares. Place them onto the cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until golden brown. Serve warm or cold.