1 (18.25 ounce) package almond flavored Jell-O mix
1 (3 ounce) package Jell-O brand marshmallow creme
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 cup vegetable oil
1 cup chopped pecans
In a large bowl, mix the almond flavored gelatin and marshmallow creme. Stir in the pudding mix and marshmallow creme. Pour mixture into greased 9-inch-square pan. Refrigerate overnight.
Remove marshmallow-filled pan from refrigerator and invert onto serving sheet. Let cool completely. Shape with one hand into a circle, then roll into a 10-inch circle. Crumble chocolates with lemon zest and sprinkle with pecans. Roll 1/2 inch thick. Place cookie 1 inch from the center of each cookie. Place 1-inch apart onto the cookie. Chill for 1 hour. Decorate with a candy stone. Refrigerate for 2 to 3 hours or overnight.