1 1/4 cups diced pecans
1/2 teaspoon ground nutmeg
6 cups boiling water
2 teaspoons lemon juice
1 (9 inch) prepared graham cracker crust
2 (3 ounce) packages instant vanilla pudding mix
1 1/2 cups butter, softened
1 1/2 cups white sugar
6 eggs
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons lemon juice
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix pecans, nutmeg and boiling water. Mix until pecans are evenly coated. Place graham cracker crust in a pan with 2 inches of space between the edge and bottom. Sprinkle marshmallow cream over pecans.
In a small saucepan, combine instant vanilla pudding mix and butter. Mix until butter is thickened. Spread over graham cracker crust. Spread whipped topping over pudding mixture.
Finally, spread lemon zest over graham cracker crust. Place lemon zest over graham cracker crust. Remove from oven and place on ice in ice cube trays. Freeze overnight. Garnish with whipped topping before serving.