2 1/2 cups raspberry jam
4 cups white sugar
1 cup chopped pecans
3 tablespoons butter
3/4 cup butter
1 teaspoon vanilla extract
1 teaspoon water
Place diced pecans in a small bowl. Push inside side of a large bowl to spread, but do not press excessively; this is important!
In a large bowl, cream together sugar, chopped pecans, melted butter, and lemon zest. Beat 1/2 cup of the butter into jam, then beat in the remaining butter. Stir in lemon zest, pecans, pecans, lemon zest, raspberry jam and pecans.
Transfer the whipped topping mixture to the small bowl. Mix lemon juice and water into the cream mixture until it is moistened, then pour frosting mixture over fruit in pan. Chill for 2 hours or overnight, or until set.