CRUST:

2 sticks butter
2/3 c. yams, mashed
2 c. sifted flour
1 1/2 tsp. vanilla
2/3 c. chopped pecans

Cream butter until soft and fluffy. Add mashed yams and blend. Combine flour with mixture, gradually. Add vanilla and pecans, mixing completely. Pour mixture into a 7 1/2 x 12 x 2-inch deep baking dish. Press crumb mixture firmly against bottom and sides to make crust. Bake at 350 degrees for 30 minutes.

FILLING:

1 (3 oz.) pkg. vanilla pudding and pie mix (or butterscotch pudding mix)
1 1/2 c. finely mashed yams
1 1/4 c. milk
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
2 (9 oz.) pkgs. whipped topping (reserve 1 for top), or cream may be used
1/3 c. chopped pecans or walnuts

In saucepan, cook pudding mix, mashed yams and milk together until thickened. When done, cool completely in a bowl of ice water. Prepare mixture of cream cheese by creaming until soft. Add sugar. Blend thoroughly.

Fold 1/2 of whipped topping into mixture, reserving 1/2 for topping. Place a layer of cream cheese mixture on crust; next, pour all the yam pudding mixture. Top with whipped topping; sprinkle chopped pecans. Chill, garnish with fruit and serve. Yield: 6-8 servings.