1 (17 ounce) can whole pecans
1 (3 ounce) package cream cheese, softened
1 (2.5 ounce) package white sugar-packed brown sugar
1 cup vegetable oil
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) can frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
2 cups sliced fresh strawberries
1 (3 ounce) can frozen orange juice concentrate
Preheat oven to 350 degrees F (175 degrees C). Form the pecans into 1 inch balls. Stuff each ball into a 9 inch pie pan.
Bake in preheated oven for 20 minutes; do not brown. Remove pecans and place pecans on a serving platter.
Fluff cream cheese mixture and sprinkle remaining sugar over pecans.
Place whipped topping over pecan filling.
In a large bowl, beat cream cheese mixture until smooth.
Spoon pie filling into pie shell. 3.3.3.3
COOK: in a large skillet over medium heat, combine pecans, cream cheese, sugar, oil and pudding mix.