1 (14 ounce) can sweetened lemonade
2 tablespoons lemon juice
1 (3.5 ounce) package cream cheese
2 cups chopped pecans
1 (8 ounce) can frozen whipped topping, thawed
1 (12 ounce) package white chocolate, chopped
1 (4 ounce) package instant chocolate pudding
In a saucepan, bring lemonade, lemon juice and lemon zest to a boil. Reduce heat; cover and simmer for 3 minutes. Add pecans. Remove from heat; stir together with lemon pie filling. Drop pecans in lemonade mixture, and mix; transfer to hand. Drop white chocolate over pecans. Spread over pie; refrigerate over night.