1 1/4 cups (1/2 fluid ounce) jigger unflavored gelatin
2 cups milk
3 tablespoons lemon mint extract
1 egg
1 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) can sliced marshmallows, drained
1/4 cup butter
1 (9 inch) prepared chocolate cookie cut-out mold
In a blender or food processor, puree pecans using juice of one can of lemon mint or cider vinegar. Scrape bowl, or glass bowl, and set aside. In a second blender or food processor, puree lemon mint extract. Whirl gelatin in 1/3 cup milk, adding milk until gelatin thickens. Stir in lemon-lime flavored soda and lemon-lime flavored lemonade. Process until pureed. Chill 2 hours (you may want to refrigerate overnight for added flavor).
Stir marshmallow creme into pecans. Cool completely. Beat butter with lemon-lime flavored soda.
Mold chocolate pudding piece into base of pie shape. Serve over cream-style ice cream. Chill two hours or overnight before serving.
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