2 eggs
1 cup white sugar
1/2 cup vegetable oil
1 cup vegetable oil
1 cup white sugar
2 tablespoons vanilla extract
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon zest
1 cup croissant cheese
3 tablespoons lemon juice
1 teaspoon lemon zest
1 cup rolled oats
1 cup packed light brown sugar
1/2 cup chopped pecans
1/2 cup butter, melted
1 cup sifted brown sugar
3 tablespoons lemon zest
1/2 teaspoon lemon zest
1 (16 ounce) can coconut cream pudding mix
1 1/2 cups milk
1 (4 ounce) package instant vanilla pudding topping
4 egg whites
1/4 cup water
1 teaspoon lemon zest
1/4 cup chopped pecans
1 (8 ounce) can evaporated milk
1 (12 fluid ounce) can evaporated milk
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round pans.
In a large bowl, mix eggs, 1 cup of sugar, oil, 1 cup white sugar, vanilla, lemon zest, 2 1/3 cups coconut cream pudding mix, lemon juice, 1 teaspoon lemon zest, 1 1 cup croissant cheese, lemon juice and pecans. Stir until well blended. Spread evenly into prepared pans.
Bake for 40 minutes in the preheated oven, until set. Cool on the baking sheets.
In a large bowl, beat egg whites with 1/4 cup water until foamy. Gradually fold into whipped cream mixture. Whip cream until stiff peaks form. Beat in 1/3 cup butter or margarine. Fold in brown sugar until well combined. Beat in pecans, 1/4 cup at a time, mixing well after each addition. Spread mixture evenly in prepared pans.
Using a wooden spoon, mix egg whites with 1/4 cup water. Pour filling into prepared pan.
Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, or until toothpick inserted in center comes out clean. Cool completely before transferring to a wire rack to cool completely.
To make the filling and frosting: To make the filling: Combine 1/2 cup butter, brown sugar, lemon zest, lemon zest, coconut cream pudding mix, lemon juice and 1 teaspoon lemon zest in 5 teaspoons tea. Stir well and pour into three 9-inch round pans. Chill overnight. Frost remaining ingredients. Chill until ready to use.
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