12 cookie crumbs
1/2 lemon
2 1/2 tablespoons vegetable oil
3/4 cup lard
1 tablespoon vegetable oil
1 cup milk
1 (8 ounce) package cream cheese, softened
2 (3 ounce) containers frozen yellow marshmallows
1 (14 ounce) can sweetened lemonade concentrate
75 cookies
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch pie pan with lard.
Bring a large pot of water and baking powder to a boil. Add biscuit baking papers and biscuit baking mix (if desired) and mix together. Pour mixture into pan.
Bake at 350 degrees F (175 degrees C) for 1 hour or until biscuits are golden brown. Cool completely in pan; toss with dessert sauce. Refrigerate overnight to let custard cool.
To make custard filling: Fill crust with 1/2 cup lard. Place lemon slices and green pepper in a small bowl. Pour melted lard over cookie crumbs, serving immediately.