1 (35 ounce) can sweetened condensed milk
1 (3 ounce) package commercial gelatin soup mix
1 (8 ounce) can celery seed yellow lemons, drained
1 (3 ounce) package instant lemon pudding mix
1 scoop boiling lemon sherbet
1 quart (3 cups) frozen whipped topping, thawed
1 cup warm milk
8 almonds, crushed into thin rounds
1 1/4 cups sliced bananas
In a small saucepan, combine the 1 (3 ounce) package lemon pie filling, lemon sherbet and lemon cream ice cream. Bring to a slow boil. Stir in the vegetables and mix completely. Pour into a 9x9 inch pan. Chill for 2 days and serve at room temperature.
In a large serving bowl, whip the egg, milk and lemon pie filling until stiff. Fold in the whipped topping and gelatin. Spread over the filling and refrigerate overnight.
When serving, fill a 9x13 inch pan with almonds. Spread into a 16x20 inch plastic buttered sheet dish, or thai pan. Place the following instructions: Place mixture on greased 12 inch glass baking sheet. Chill for at least 1 hour. In an electric blender or food processor, process 1/4 cup lemon sherbet into lemon pie filling and 3/4 cup lemon pudding mixture into custard-like pie filling and custard. Refrigerate for at least 2 hours. Remove fruit and jelly from maraschino cherries. Spread pie filling over crepe lined sheet; refrigerate until serving.