2 1/2 cups white sugar
1 (14 ounce) can crushed pineapple, drained
1 (14 ounce) can pumpkin puree
2 tablespoons raisins
2 teaspoons orange juice
1/2 teaspoon lemon zest
1 teaspoon lemon zest
4 (6 ounce) packages cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
2 cups shredded Swedish bacon
1 (8 ounce) can sliced pecans
In a large bowl, combine sugar, pineapple, pumpkin, raisins, orange juice, lemon zest, lemon zest and lemon zest; mix well. Beat in whipped topping, sifted with lemon zest, bacon, pecans and pecans. Fold in whipped topping and dash with sharp knife to coat. Refrigerate for at least 1 hour. Serve chilled.