1 (8 oz.) pkg. cream cheese, softened
3/4 c. Karo light corn syrup
1/4 c. firmly packed brown sugar
3/4 c. milk
1 tsp. vanilla
1 c. chopped nuts (pecans)
1 ready crust (graham cracker)

In large bowl with mixer at high speed, beat 1 (8 ounce) package cream cheese, softened, 3/4 cup Karo light syrup and 1/4 cup firmly packed brown sugar until smooth. With mixer at medium speed add 3/4 cup milk and 1 teaspoon vanilla; beat until blended.

Stir in 1 cup chopped pecans. Turn into ready crust (graham cracker pie crust). Cover and freeze 6 hours or until firm. Remove from freezer 15 minutes before serving. Serve with whipped cream.

FROZEN COCONUT PIE:

Follow recipe for frozen pecan pie. Omit brown sugar and pecans. Add 1/4 cup sugar and 1 cup coconut, toasted, to corn syrup mixture.

FROZEN CHOCOLATE CHIP NUT PIE:

Follow recipe for frozen pecan pie. Omit brown sugar and pecans. Add 1/4 cup sugar, 1/2 cup chopped almonds and 1/2 cup chopped semi-sweet chocolate pieces to corn syrup mixture.