2 3/4 cups milk
1/2 teaspoon vanilla extract
1 cup sour cream
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/4 cup white sugar
2 eggs
4 teaspoons vanilla extract
1 pint vanilla flavored Jell-O
1 pint fresh whipped topping, whipped
1 teaspoon lemon zest
1 cup heavy cream
1 teaspoon lemon zest
1 teaspoon lemon zest
Combine milk, lemon extract, vanilla, sour cream vanilla and lemon juice in small bowl; beat until smooth. Strain 1/4 cup into 8-inch glass serving dish. Add ice cream and lemon zest. Pour 1/2 cup filling over ice cream.
Heat oven to 375 degrees F (190 degrees C).
Spread cream over ice cream. Spoon remaining filling over cream. Top with whipped topping. Garnish with remaining lemon zest.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until cream sauce thickens and sticky and fronds. Cool; discard. Refrigerate at least 2 hours before serving.