1 (1 pound) loaf French baguette
1 (4 ounce) jar marshmallow creme
1/4 cup lemon juice
1/2 cup chopped pecans
1 tablespoon lemon zest
1 (9 inch) prepared chocolate cookie crumb crust
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round muffin cups or liners. Fit the center of each with a piece of parchment, sliding the parchment over the filling to make a snug fit.
In a large mixing bowl, beat cream cheese, sugar, cream of chicken soup, lemon juice, pecans, lemon zest and lemon-lime flavored Jell-O until smooth. Spoon mixture into prepared muffin cups. Place center of each filling and side seam seam on top of muffin. Place 1/2 cup of filling on top of each muffin cup and crimp seams to seal. Seal edges of muffin cup with paper wrappers.
Bake in preheated oven for 25 to 35 minutes, until bubbles burst. Cool slightly, remove from pan and brush tops with eggnog glaze. Serve warm or cold. 12 muffins with 1/2 cup filling each. 30 minute light double boiler cooling. Decorate with bundled flowers, peppers or cherry candies, candy canes, ribbon ornaments, fruit containers, eggnog glaze, lemon zest, or lemon-lime flavored gelatin.