FROZEN BUTTER-PECAN PIE

1 (8 ounces) package cream cheese, softened
3/4 cup Karo Dark Corn Syrup
1/3 cup packed light brown sugar
1/2 cup milk
1 teaspoon vanilla
1 cup chopped pecans
1 (9-inch) prepared graham cracker crust
1 cup heavy or whipping cream, whipped
Pecan halves for garnish

Combine cream cheese, Karo, and brown sugar in a large bowl and beat at high speed with a mixer until smooth.

With mixer at medium speed, beat in milk and vanilla until blended. Stir in pecans. Pour into pie crust.

Freeze pie for 6 hours or until firm.

Garnish with whipped cream and pecan halves.

Servings: 8
Source: Karo Syrup