2 sticks butter, softened
3 tablespoons milk
3 cups chopped pecans
2 cups chopped toasted walnuts
1/4 cup lemon juice
1 (16 ounce) can frozen lemonade concentrate
7 strawberries, sliced
1 (3 ounce) can mascarpone cheese
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 8 muffin cups.
Melt butter in medium bowl, whisk butter into pecans. Beat in milk, stirring until smooth. Pour into prepared muffin cups. Spoon filling into prepared 9 cup muffin mold.
Bake in preheated oven for 22 to 23 minutes; cool. In a medium mixing bowl, mix lemonade concentrate, 1/2 cup strawberries, mascarpone and 1 tablespoon lime zest.
Press whipped topping into center of one muffin; flatten slightly. Press remaining topping over filling in centers of canister muffin. Adjust serving size for each serving.