2 and a half cups of pecans, finely chopped
half a teaspoon of salt.
Setting Up:
-Heaven the crustless bread according to the package directions. Prior to making the topping, allow the mixture to cool entirely.
– Using an electric mixer, combine the icing sugar and whipped cream in a small bowl until firm peaks are formed.
Cream the cream cheese, brown sugar, salt, and maple syrup in a separate large bowl until the mixture is smooth and creamy.
When the cream cheese mixture is smooth, fold in the whipped cream. Whisk in a cup of chopped pecans.
– Arrange the remaining pecans on top of the mixture, then pour it over the cooled cake foundation. -Set in the fridge for at least two hours, or perhaps overnight, to harden the texture.
