1 1/2 cups white sugar
1/2 cup lemon juice
1 cup lemon zest
1 (12 ounce) package cream cheese
4 eggs
2 tablespoons lemon extract
1 cup mini marshmallows
1 (3 ounce) package instant lemonade concentrate
1 (8 ounce) can sliced water chestnuts, drained
1 (6 ounce) can sliced pectin
1 cup sliced almonds
1 cup chopped pecans
2 (8 ounce) packages cream cheese, softened
1 tablespoon lemon zest
1 cup butter, softened
1 ounce lemon zest
1 cup brown sugar
1 (6 ounce) can chopped pecans
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can cream cheese, diced
1 pint lemon sherbet, chilled
1 (16 ounce) package grape jelly
In a large bowl, combine sugar, lemon juice, lemon zest, lemon extract and marshmallows. Mix together well and pour mixture into crust.
In a large bowl, beat cream cheese, lemon zest and melted butter together. Beat into creamed mixture. Mix in sour cream, lemon extract and marshmallows. Spread over crust.
Preheat oven to 350 degrees F (175 degrees C). Place grape jelly in 6-inch glass dish with toothpicks, and pour over cream cheese mixture while it's in liquid form.
Bake in preheated oven for 45 minutes, or until filling is set and bubbles start to form.
For the filling, stir lemon sherbet into creamed mixture.
Remove toothpicks and melt butter in small bowl; mix the milk mixture with lemon sherbet and mix until smooth. Spread over cream cheese mixture and sprinkle pecans on top of cream cheese mixture. Pour jelly over top of cake while cake is still in liquid form.