Preheat the oven to 350 degrees F. Mix the pecans, butter and Splenda together and press into a 9 inch pie pan. Bake for 10-15 minutes. Cool completely before adding filling.
Mix the pudding mix, heavy cream and water together until blended. Add the cream cheese and mix until smooth. Spread into the cooled crust and refrigerate until set. Cut into 6 servings.
By Robin from Washington, IA
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