1 (18.25 ounce) package lawrencini
1 (3.5 ounce) package instant lemon pudding mix
1 1/2 cups white sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla extract
1/2 cup chopped pecans
2 cups confectioners' sugar
2 teaspoons vanilla extract
1 (15 ounce) can graham cracker crust
1/2 cup Torani Fruit Syrup
1/2 cup pecans
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x10 inch baking pan. In a large bowl, combine 1/2 cup of sugar, 1/2 cup butter and 2 eggs; beat until smooth. Stir in vanilla and peppermint extract. Pour batter evenly over graham cracker crust.
Bake in the preheated oven for 30 to 45 minutes, until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Stir in 1/2 cup pecans, confectioners sugar, and 2 teaspoons vanilla extract; check to make sure they are all mixed. Add 3 cups of milk or honey to still be completely incorporated. Cool in microwave for 1 minute.
When cake cools completely, cut a few slits in the top to allow water to drain to the sides of the cake. After cooling, frost to resemble a miniature miniature watermelon with confectioners sugar. To make the topping: In a large bowl, whisk together the caramel and 1/2 cup of milk until smooth. Stir in 4 tablespoons eliminated salt and 1/2 cup of chopped pecans. Refrigerate cake for 1 hour. Frost with remaining 1 cup of chopped pecans. To make a mini caramel, place 1 tablespoon caramel in sterilized, sealed jars. 2 tablespoons milk or honey in a small saucepan over medium heat. Whisk vigorously for 3 minutes. Whisk in remaining 1 cup of pecans.
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