1 (10.75 ounce) can frozen blueberry cream
3 (3 ounce) packages instant vanilla pudding mix
4 eggs, beaten
1/2 teaspoon lemon extract
1 teaspoon vanilla extract
2 cups milk
1 cup white sugar
2 oranges, sliced
1 lemon, juiced
1 cup chopped pecans
1 teaspoon lemon extract
In a large glass or metal bowl, beat blueberry pudding according to package instructions until smooth. Beat eggs, one at a time, then stir in lemon extract. Beat in 1 cup sugar, one at a time, then gradually stir in lemon extract. Mix in orange juice, lemon juice, pecans, lemon extract.
Pour blueberry mix into the refrigerator. Pour lemon cream over the blueberry mixture, and refrigerate for 1 hour.
Heat oven to 375 degrees F (190 degrees C).
For marshmallow frosting, stir together 1/2 cup lemon juice and 1 cup powdered sugar in small bowl until well blended. Beat in eggs, 1 at a time, then stir in lemon extract. Stir in 3/4 cup pecans. Spread marshmallow cream over blueberry frosting.
For cake frosting: Microwave marshmallow cream, 1/4 cup lemon juice, lemon juice, pecans, lemon extract, lemon juice and sliced pecans in preheated oven for 2 minutes. Spread marshmallow cream over cake. Refrigerate over night. Frost yolks and filling. Gently press marshmallow cream into center of each serving bowl. Serve warm.
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