Ingredients:
2 c. crushed vanilla wafers
1 c. chopped pecans
1 stick melted butter
1 pkg. (8 oz.) cream cheese
1 can (14 oz.) sweetened condensed milk
1/3 c. lemon juice
1 can (21 oz.) pie filling flavor of your choice
Whipped topping
Directions:
Preheat oven to 350 degrees.
Combine wafers and melted butter. Mix in chopped pecans. Reserve 8 Tbsp. of the crust mixture to top the dessert with. The remaining crust mixture should be spread in the bottom of a 9 inch pie pan or 8 individual ramekins. Bake the crust mixture 10-15 minutes and allow to cool completely.
Mix together the lemon juice, condensed milk and cream cheese. Once the crust is cooled completely, add the cream cheese mixture evenly on the pie or divide evenly on the ramekins.
Place the layered crust with the cream cheese mixture in the refrigerator for 6 or more hours. When you are ready to serve, add your favorite pie filling to the top. Garnish with whipped topping about about 1 Tbsp. reserved crust to the ramekins or the entire crumbles to the top of the pie.
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