1 (18.25 ounce) package Italian-style sliced marshmallows
2 cups molasses flavored liqueur
2 eggs
4 teaspoons vanilla extract
1 1/2 cups white sugar
1/4 cup hot water
1 (3 ounce) package instant chocolate pudding mix
2 cups whipping cream
1 teaspoon pureed pecans
Preheat the oven to 375 degrees F (190 degrees C). Place marshmallows on a large flat sheet or waxed paper and freeze for 1/2 hour.
Beat the two eggs until frothy. Mix sugar and hot water into marshmallows and add to mixture; mix well. Combine pudding mix, pecans and marshmallow sauce in small bowl. Transfer over marshmallows, pressing firmly into surface of marshmallows. Pour marshmallow cream over marshmallow mixture and swirl filling mixture by hand.
Bake in preheated oven for 90 minutes. Cool on baking sheets before removing from pans. Chill at least 2 hours before serving.