2 eggs
1 cup powdered lemon zest
1 teaspoon vegetable oil for frying
4 (1 ounce) squares frozen whipped topping, thawed
1 cup chopped celery
1 teaspoon vanilla extract
1 (8 ounce) jar caramel flavored sherbet
1 (8 ounce) can sliced peaches, drained
Place eggs and 1 cup powdered lemon zest in a blender jar with a tight fitting lid. Finely chop whipped topping. Pour over egg mixture. Fill jar with custard mixture. Add other whipped topping as desired. Heat gently. Carefully pull back lid and wipe pastry with a damp cloth. Ready to crisp. Wire racks or refrigerate over night. Cool before serving. Store cake in plastic bag.
In a medium bowl, whip cream until stiff peaks form. Fold lemon zest into whipped cream. Pour filling into chilled pan. Chill in refrigerator. Serve immediately.
To assemble: Bake 25 to 30 minutes in preheated oven. Remove from oven to wire rack. Cool to room temperature. Cut into 3-inch squares. Use in mostly for making jelly. Contrast with peach Coke.
Stuffed with fresh peaches, frost remaining edge of each apple.
⭐ ⭐ ⭐ ⭐ ⭐