1 (8 ounce) package non-instant vanilla pudding mix
7 large candy-coated jars marshmallow creme
2 large oranges, peeled and sliced in rounds
2 lemons, sliced into rounds
2 cups chopped pecans (optional)
In a large bowl, mix the mixed fruit drink flavors. Shape into marbled layers. Place on the cookie sheet or individual freezer cups.
Bake 15 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C). Reduce the butter content by half. Cool completely. Slide marbled pudding into a shallow dish. Water that remains in center should measure 1/4 cup of sherbet. Roll pecans into 1/2 inch balls. Roll balls in assorted nuts, starting with the ones you prefer. Place pearls side down in the center of each cup. Repeat 3-4 times with remaining fruit, gathering pecans on top of filling. 1/4 cups filling per half-cup setting. Refrigerate for 24 hours in the refrigerator before serving. Store remaining fruit in plastic bag. Trim roses to fit space between top and bottoms of each fruit.