1/2 cup margarine
1 cup unsweetened cocoa powder
1 cup white sugar
2 eggs
1 cup fruit preserves
16 marshmallows
2 (8 ounce) packages vanilla wafields
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup chopped pecans
4 cups peaches
Preheat oven to 275 degrees F (135 degrees C). Grease and flour two 9-inch round pans.
Beat margarine, sugar, eggs, peach preserves, marshmallows and lemon zests in large bowl 1 1 minute. Beat in peach crumb mixture and lemon extract. Mix in lemon zest and vanilla extract.
Spread peach crumb mixture evenly into prepared pans. Bake crust for 25 to 30 minutes, until sides are light brown. Cool completely.
Combine vanilla wafafields and pecans in large bowl. Beat marshmallows and lemon zest well until smooth. Combine peach crumb mixture and lemon zest in small bowl; gradually mix into peach mixture. Spread peach filling on bottom and sides of crust. Bake for an additional 40 minutes, or until crust turns a deep golden color. Cool completely.