1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) package light cream cheese, stiff
1 (17 ounce) can sweetened condensed milk
1 (3.4 ounce) package unflavored gelatin
2 cups white sugar
1 cup cornstarch
3 eggs, beaten
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the pudding mix and cream cheese until smooth. Stir in the milk, one cup at a time, until all the milk is incorporated. Continue using the milk until cream softens as well. Stir in gelatin one cup at a time, gradually mixing in sugar and cornstarch. Beat until mixture thickens to the consistency of a pudding consistency, then stir in eggs. Stir in vanilla and buttermilk. Return dough to the refrigerator to chill for 4 hours.
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured board, divide dough into 3 pieces. FORM the mixture into balls 1/4 inch thick. Place cookies 1 inch apart onto ungreased cookie sheets.
Bake for 16 to 20 minutes in the preheated oven, until firm. Remove from baking sheets to cool on wire racks. Allow cookies to cool on wire racks before removing from cookie sheets.