1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 1/2 cups white sugar
1 (11 ounce) can evaporated milk
1 (7 ounce) can frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract
1 1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
To Make Crust: in a large bowl, cream together cream cheese, sugar and evaporated milk until smooth. Beat in the milk mixture and vanilla. Stir in pecans.
Press Crust Into Crust: Place crust onto cookie sheet, pressing down to fit. Bake in preheated oven for 25 minutes, or until crust is golden and filling is pliable. Cool and frost. Fill crust with whipped topping. Serve warm.