1 (3 ounce) package cream cheese, softened
2 (3 ounce) packages instant chocolate pudding mix
2 cups butter, softened
1 cup confectioners' sugar
1/2 cup cornstarch (optional)
2 eggs
1 (15 ounce) can mandarin oranges, drained
2 cups mini marshmallows
1 (8 ounce) can marshmallow creme
1 teaspoon baking powder
1 teaspoon lemon juice (optional)
1 tablespoon lemon zest
2 cups confectioners' sugar
1 cup cornstarch (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 pint muffin cups (3-1/2 ounces per cup).
In a large bowl combine cream cheese and cream finishes. Mix until well blended. Add pudding mix and butter. Mix until well combined.
Divide cream cheese mixture into 2 parts; top with half of lemon zest, half of lemon rind and half of lemon rind. Heat oven to 350 degrees F (175 degrees C).
Unwrap candies and remove bands. Roll dice of lemon zest and lemon rind upward into triangles. Place halves of orange slices in bottom and top halves of lemon rind ring around rim of muffin pan. Place filled muffin cups on waxed paper.
Bake in preheated oven for 30 minutes. Cool completely. Place cups on cookie sheet. Top with marshmallows and lemon rind. Bake in preheated oven until compact and lemon-lime zest is released, about 10 minutes.
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