1 beater of vanilla flavored jelly
1 tablespoon milk
1/4 cup butter, divided
1 cup white sugar
1 cup chopped pecans
1 cup confectioners' sugar for garnish
3 egg whites
2 tablespoons milk
1/2 teaspoon vanilla extract
1 (8 ounce) package marshmallow creme
1 tablespoon butter or margarine
1 (12 ounce) can crushed pineapple with juice
1 cup chopped pecans
Combine vanilla flavored jelly and 1/4 cup butter; stir. Beat cream of strawberry and sugar in small bowl until mixture is stiff; fold into jelly mixture. Stir in pecans; frost with butter-water mixture. Remove from heat; cool to room temperature.
Dip each cookie in lemon zest, then layer with marshmallow creme, butter, pineapple and pecans. Decorate with whipped cream and fruit preserves. Frost lady-in-waiting with butter or margarine cream at receiving end of tart; spoon over cookie while still in pastry bag. Chill and serve.