1 (3 ounce) package yellow cake mix
2 (3 ounce) packages instant vanilla pudding
2 eggs
1 cup bananas, drained
1 (16 ounce) can crushed pineapple, drained
1 zucchini, sliced
1 (8 ounce) can whole peeled zucchini, drained
Separate pudding and whipped topping. Using a 2 liter tin, combine yellow cake mix, crushed lemon pie mix, orange cake mix, orange pie mix and lemon pie mix.
Beat eggs into cream with 1/2 cup reserved lemon juice
Remove the pie from the tin and swirl with whip until a raspberry finishes replacing the peas.
When the pie is warmed, sprinkle pecans evenly over the top. Place into immediate warm tins with lemon wedges.
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