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Toast finely chopped pecans in a 350°F oven for 5–7 minutes. Let cool.
Combine softened cream cheese, condensed milk, and extract in a bowl until smooth.
Stir in crushed vanilla wafers until thickened.
Mix in most of the chopped pecans, reserving some for coating.
Divide mixture and form into two logs on wax paper. Wrap tightly.
Roll logs in reserved pecans, rewrap, and refrigerate for 3–4 hours.
Slice and serve chilled. Wrap tightly to freeze for up to 2 months.