Ingredients:
8 ounces cream cheese; softened
4 ounces whipped cream; half a tub of Cool Whip
1 cup powdered sugar
Pecan Pie Topping
¾ cup pecans; chopped (plus more for topping)
½ cup brown sugar
⅓ cup light corn syrup
3 tablespoons unsalted butter; cubed
1 egg
½ teaspoon vanilla extract
¼ teaspoon salt
Directions:
To a small saucepan, add all the ingredients for the pecan pie topping (chopped pecans, brown sugar, light corn syrup, cubed unsalted butter, egg, vanilla extract, and salt).
Combine all the ingredients together and cook over medium heat until it begins to simmer.
Stir frequently, to avoid burning, continue to cook the filling until it has thickened (about 3-5 minutes).
NOTE: The filling will thicken up as it cools so don’t worry if it seems a little too thin. Cooking it too long will make it too thick which is worse in my opinon.
Remove from heat and cool to room temperature.
In a medium sized bowl whip together the softened cream cheese, Cool Whip, and powdered sugar with a whisk, hand mixer, or stand mixer (about 5 minutes).
Into an 8×8 or similar sized serving dish, spread out the cream cheese mixture.
Top with the cooled pecan pie topping and more chopped pecans. Refrigerate for at least 30 minutes (up to 2 days) before serving.
NOTE: The pecan pie filling will harden the longer it is in the refrigerator, just set it out at room temperature an hour or so before you plan on serving it. Serve with apples, cinnamon chips, nilla wafers, pie crust cookies, and etc..