1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1/2 (8 ounce) package frozen whipped topping, thawed
1 (8 ounce) package frozen whipped topping, thawed
3 ounces prepared cinnamon roll mix
1/4 cup white sugar
2 tablespoons milk
2 eggs
1 cup chopped pecans
COOK cream cheese, softened and chopped until creamy; set aside.
To Make the Crust: Mix the cream cheese, whipped topping, cinnamon roll mix, sugar, milk and egg into a medium bowl. Beat mixing until well blended.
FILLING: Sprinkle cream cheese mixture over cream cheese filling, then flatten slightly with knife or fork.
Cook chicken on top rack of oven as directed on cookie sheets. Cook on low setting for 30 minutes. Serve with topping garnished with pecans. Chill if serving cold. Cool slightly before cutting into slices.