1/2 cup butter, softened
1 cup white sugar
1 (5 ounce) package vanilla flavored cake mix
2 eggs
1/2 teaspoon pumpkin pie spice
1 cup flaked coconut
1 (8 ounce) can pumpkin puree
1 teaspoon lemon zest
1/2 teaspoon lemon zest
1 cup chopped pecans
1 cup sliced pecans
1 cup chopped pecans
1 cup HERSHEY'S Unsweetened Coconut Flakes
1 cup HERSHEY'S HERSHEY'S Kraft Recipe Blend Choice Sweetened Maple Syrup
1 cup HERSHEY'S Unsweetened Coconut Flakes
Pour butter or margarine into a large saucepan and bring to a boil over medium-high heat. Cook, stirring, for 3 to 4 minutes or until butter is melted and mixture is smooth. Try not to allow to boil, but pouring into heavy plastic bags. Chill 8 hours or overnight. Serve chilled.
Melt sugar in large bowl. Stir in vanilla. Mix pumpkin and 1 cup coconut and stir. Stir in pumpkin. Finally, stir in lemon zest and lemon zest. Add pecans and pecans; discard cherries.
Spread pumpkin mixture on top of jelly layer. Garnish with lime peel, pecans and pecans. Refrigerate or freeze for later use.
Remove butter or margarine from refrigerator. Pour marshmallow filling into prepared jelly roll pan. Place on bottom crust; add whipped cream, pecans and pecans. Press full of marshmallow mixture to fill and chill for at least 4 hours, or until firm. (Note: Be sure to place frosting on top of jelly roll to prevent sticking.)