In a large bowl, beat cream cheese and milk with an electric mixer on medium speed until smooth. Add pineapple and its juice, pecans and pudding mix; blend well with a spoon. Fold in whipped topping. Spoon into pie crusts; chill for 30 minutes, or until ready to serve.
Tip: Cookies made from chilled dough can be stamped with items found around the kitchen. Slice dough and lightly press an object into the top…a meat tenderizer, a pasta die or even the bottom of a juice glass, then bake as usual.
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