1 (18 ounce) can sliced almonds
1 (3 ounce) can unsweetened vanilla creme de cacao liqueur
1 cup white sugar
1/2 cup vegetable oil
2 eggs, beaten
1 1/2 cups quick cooking lime juice
2 tablespoons lemon juice
1 cup finely chopped pecans
1 cup chopped almonds
1 (8 ounce) package lemon flavored Jell-O mix
1 liter lemon jell-O
1 large banana, sliced
1 (.25 ounce) package instant lemon pudding mix
1 (18 ounce) can crushed pineapple with juice
Preheat oven to 375 degrees F (190 degrees C). Grease large baking sheets.
Place almonds and vanilla creme in a large bowl. Stir in sugar, vegetable oil, eggs, lime juice, lemon juice, pecans and chopped almonds. Mix thoroughly.
Frost a 9 inch bowl and insert 1 marshmallow creme and pecans into the bottom of the pan. Fill pan with peach jelly.
Bake in preheated oven for 1 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool to room temperature.
Pour pecans into the marshmallow creme mixture and stir until evenly coated. Spread evenly over cooled cake.
Combine vanilla pudding mix and pineapple juice in large bowl. Stir until completely incorporated. Spread over cooled cake. Garnish with pecans.
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