-Bake the bread without crust following the instructions on the package. Let cool completely before preparing the topping.
- In a small bowl, mix the whipped cream and icing sugar with an electric mixer until stiff peaks form.
-In another large bowl, mix together cream cheese, brown sugar, salt and maple syrup until smooth and creamy.
-Add the whipped cream to the cream cheese mixture until smooth. Gently add one cup of pecans.
- Spread the mixture over the cooled cake base and decorate with the rest of the pecans. -Refrigerate until the texture is firm, for at least 2 hours and up to overnight.
