12 (0.9 ounce) packages instant vanilla pudding mix
1/2 cup white sugar
3/4 cup chicken broth
4 apples, peeled and sliced
1/3 cup diced celery
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup butter
1/2 cup chopped pecans
2 teaspoons lemon juice
1/2 cup milk
1 1/2 cups miniature marshmallows
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 tablespoon bourbon cooking spray
1 cup water
1 teaspoon lemon zest
1 cup chopped pecans
Melt vanilla pudding and white sugar in 10-inch round or round casserole dish, stirring occasionally.
In a large mixing bowl, beat eggs with broth and apples. Stir in celery, brown sugar, brown sugar, cinnamon, butter, pecans, lemon juice, milk, marshmallows, lemon zest, bourbon and water. Fill baking dish with sauce. Chill in refrigerator.
Bake in preheated 350 degrees F (175 degrees C) for about 40 minutes. Cool slightly, turn cake over and sprinkle with pecans. Sprinkle with marshmallows. Serve with whipped cream, fruit sauce, sliced oranges and whipped cream cheese. Top each serving with whipped cream and pecans.