1/2 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 onion, chopped
1 1/2 teaspoons lemon zest
1 (8 ounce) package lowfat cream cheese, softened
1 (12 ounce) package cream cheese, softened
1 (2.5 ounce) can evaporated milk
1 (1 ounce) package instant vanilla pudding mix
1 (16 ounce) can sweetened corn syrup
3 eggs
1 cup milk
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Place eggs in a large bowl and beat into the butter. Stir in brown sugar and sugar until well blended. Mix in the onion and lemon zests. Pour mixture into a greased 9x13 inch baking dish. Spread cream cheese mixture over the bottom and sides of the baking dish. Spread cream cheese mixture over cream cheese layer. Spoon pudding over cream cheese layer. Spread mini marshmallows over cream cheese layer. Sprinkle with confectioners' sugar if desired.
Cover cream cheese and filling sheets and refrigerate overnight.
While the cream cheese mixture is refrigerated, beat eggs into the egg yolks, beating well after each addition. Stir in milk, flour, baking soda, baking powder and salt until smooth.
Bake in preheated oven for 1 hour or until center of the casserole begins to brown. Cool completely before cutting into 1/2 inch slices.