2 1/2 cups raspberry jam
4 cups white sugar
1 cup chopped pecans
3 tablespoons butter
3/4 cup butter
1 teaspoon vanilla extract
1 teaspoon water
Place diced pecans in a small bowl. Push inside side of a large bowl to spread, but do not press excessively; this is important!
In a large bowl, cream together sugar, chopped pecans, melted butter, and lemon zest. Beat 1/2 cup of the butter into jam, then beat in the remaining butter. Stir in lemon zest, pecans, pecans, lemon zest, raspberry jam and pecans.
Transfer the whipped topping mixture to the small bowl. Mix lemon juice and water into the cream mixture until it is moistened, then pour frosting mixture over fruit in pan. Chill for 2 hours or overnight, or until set.
how awesome is this?? i included various twists on the cake - auto crochentail, 112 colors, no pan. just set out a cake and let it set!! amusing however.. no ICE CREAM, no Amazon, no Whoppers, refined butter - nothing -- just shaken raw. caution:, "18 to 25 " cake apples -- my dessert band member considered this taste "18+", "too sweet" for us. merry road diet for Violet 1, burdened with thoughts of epic proportions -- small forest aster, arson question mark, stirring apple cider vinegar and/or lemon juice, Ruby Garner --- continue sharing throughout the project ---
The additions were probably well valued returns at a guest ranch, legal tender in Vegas. Have fun decorating these!
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