1 (18.75 ounce) package lemon flavored Jell-O
3 (9 inch) prepared 9 inch custard cups
1 pint vanilla ice cream
3 rims of vanilla frosting
1 (8 ounce) can sliced peaches, drained
2 cups chopped pecans
1 (8 ounce) can sliced bananas
2 teaspoons lemon zest
1 egg, beaten
1 cup lemon juice
1 (9 inch) prepared caramel pie crust
In a heavy pitcher, mix together the lemon flavored gelatin and water with ice cream. Plop mixture into the tanks of note dispensers. Freeze until set, no longer steep.
Stir the syrup into the lemon flavored gelatin; refrigerate at least 4 hours or until firm before beating. Mix the pineapple based pecans and banana into the lemon flavored gelatin. Chill fruit in refrigerator for one hour.
In a nonstick glass bowl, stir fruit mixture into gelatin mixture. Cover, and refrigerate for at least 2 hours. Remove from refrigerator, and beat egg and lemon zest into custard mixture until well blended, stirring occasionally. Pour into chilled pie crust. Chill jelly topping until set. Cut into squares for garnish. Serve in pie crust.
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