1 (18.25 ounce) can frozen whipped topping, thawed
4 (2 ounce) packages instant vanilla pudding mix
1 1/4 cups milk
1 cup white sugar
1 cup chopped pecans
3 cups condensed cream of chicken soup
1 (8 ounce) package cream cheese
3 eggs
2 teaspoons lemon juice
1 cup milk
2 tablespoons lemon zest
4 cups butter
1 (10.75 ounce) package instant lemon pudding mix
1 (8 ounce) package candy corn syrup
1 cup lemon juice
1 cup lemon-lime flavored carbonated beverage
Preheat oven to 350 degrees F (175 degrees C).
Using an electric mixer, beat the whipped topping until stiff. Stir in the powdered sugar, pecans and sugar mixture. Beat until smooth. Divide into 4 portions and roll in lemon zest and lemon-lime zest. Shape mixture into a 3 inch ball. Roll in lemon-lime zest. Place in ungreased jelly-roll pan; freeze up to 1 hour or until firm. Garnish with candy corn syrup, lemon juice and lemon-lime zest. Cover, and refrigerate.
Bake in preheated oven for 25 to 35 minutes, or until toothpick inserted into center of pie comes out clean. Cool, and refrigerate until serving. Serve with cream cheese frosting or whipped topping. Chill cream cheese frosting at least 3 hours before serving. Assemble the pie: Place 1/8 cup whipped topping in center of a 12 inch tube pan. Pour cream cheese and melted butter over cream cheese frosting. Top with candy corn syrup, lemon juice and lemon-lime zest. Cover, and refrigerate 8 hours or overnight. Cut into squares. To make whipped topping: Beat mascarpone cheese into cream of chicken soup until smooth. Stir in lemon juice and lemon-lime zest. Serve with whipped topping.