1 pound bacon
1 (16 ounce) package cream cheese, softened
1 pound shredded Swiss cheese
2 eggs
1 (8 ounce) package cream cheese, softened
1/2 pound Swiss cheese
2 (1 ounce) packages instant vanilla pudding mix
1 cup chopped pecans
Prepare the bacon grease by lightly beating together the cream cheese and Swiss cheese. Spread half of the cheese mixture over the bottom of a 9 inch square baking pan. Spread half of the bacon grease over the top of the cheese pile. Spread half of the Swiss cheese mixture on the bottom of the pan. Spread half of the cream cheese mixture on top of the cream cheese layer, also covering.
Beat the 2 eggs in a large bowl. Beat the 1 cup of whipped cream into the egg whites. Beat the 1/2 cup of cream cheese mixture into the egg yolks. Mix the remaining 1/2 cup of cheese mixture into the milk into the creamed mixture, then fold gently into the whipped cream. Spread over the cream cheese layer. Roll the remaining cream cheese layer on top of the cream cheese layer.
Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown. Cool on a wire rack for 10 minutes.
While the pie is baking, melt butter in a large skillet over medium heat. Stir together cream cheese, whipped cream, and cheese sauce. Mix the eggs, cream cheese mixture, egg yolks, cream cheese mixture, and sliced pecans. Spread batter over the top of the pie and chill in refrigerator until serving.