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Use a food processor or rolling pin to finely crush the vanilla wafers.
Toast chopped pecans in a dry skillet over medium-low heat until fragrant. Let cool.
In a bowl, combine cream cheese and sweetened condensed milk until smooth.
Stir in maple or vanilla extract until incorporated.
Fold in crushed wafers and ⅔ of the pecans until the mixture is thick and sticky.
Divide mixture and shape into tight logs using wax paper or plastic wrap.
Roll logs in remaining chopped pecans, pressing gently to coat.
Wrap tightly and refrigerate for 3–4 hours or until firm.
Cut into ½-inch slices and enjoy. Store leftovers in an airtight container.