1 (11 ounce) package FRANKEN MARINGER
1 (8 ounce) package NESTLE CARNATION
1 (3 ounce) package cream cheese, softened
1 (7 ounce) can large marshmallow creme
1 (8 ounce) package chopped pecans
1/2 cup white sugar
1 teaspoon lemon juice
Heat oven to 425 degrees F. Grease and flour two 9 inch round pans.
In a large mixing bowl, beat of NESTLE Carnation, marshmallow creme, pecans and 1/2 cup sugar until well blended. Blend on medium speed of mixer until well mixed.
Sterilize cream cheese and marshmallow creme. Stir over low heat with wooden spoon until thoroughly melted. Mix gently by hand until mixture is smooth; allow to cool.
Pour mixture into bottom of receptacle bowl in large bowl. Fill top and bottom of pastry shell with marshmallow mixture. Spread spread out on ungreased cookie sheet.
Bake for 30 minutes in outdoor oven, or until pastry crust is golden brown. Cool completely. Cut into desired shapes or sizes. Cover loosely with aluminum foil. Refrigerate remaining cream cheese mixture at room temperature for 30 to 40 minutes. Remove foil.
Cool completely in refrigerator. Cut into desired shapes. Serve piping hot.