Lemon Custard

2 small packages of Lemon Jell-o
2 cups boiling water
2 small cans of frozen lemonade
2 cups of evaporated milk
3 tsp sugar
1 tsp vanilla

Add water to jell-o and dissolve. Add lemonade and stir until dissolved. Put in fridge and let it get syrupy. Put evaporated milk in the freezer. When ice crystals have formed all around the outside, take out and whip until stiff. Add sugar and vanilla. Gently fold whipped milk into lemon jell-o. Crush graham crackers and put on bottom of 13 by 10 inch cage pan. Pour desert in and sprinkle with crushed graham crackers. Put back in fridge to set.

Pineapple Custard

This is Cleone's recipe:

4 eggs yolks, beaten
1 egg white
1 cups sugar
1 cup Crushed Pineapple
1/2 package Lemon Jell-O


Cook eggs, half the sugar, and pineapple until thick and add jell-o, the egg white, and remaining sugar. Cool. Pour in graham cracker crust on top and bottom.

Lemon Frozen Crunch

This is my great grandmother Bardella's recipe:

Crust:

2 cups Crushed Graham Crackers
1/4 cup Melted Butter
2 tbsp Sugar

Filling:

1 cup Evaporated Milk
1/3 cup Lemon Juice
2 Eggs
1/2 cup Sugar
1/2 tsp Salt
1 tbsp grated Lemon Rind

Mix graham crakers, butter and sugar together in bowl. Chill milk whip till stiff. Add lemon juice and whip very stiff. Beat eggs, sugar, and salt until thick and creamy. Fold in whipped milk and grated lemon rind. Put crust into pan. Add lemon mixture over crust. Sprinkle top with crust mix. Refrigerate.

Custard

This is my great grandmother Bardella's recipe:

4 Eggs
1/2 cup Sugar
1/4 tsp Salt
1 tsp Vanilla
1 quart Milk

Beat eggs, sugar, salt, and vanilla together. Scaled milk in double broiler. Slowly add other ingredients to scalded milk, put into greased baking cups. Bake at 350 degrees for 40 minutes. Test with knife to see when done. Knife should come out clean.

Ice Box Desert

This is my great grandmother Bardella's recipe:

1/4 lb Butter
1 1/2 cup Powdered Sugar
2 Beaten Eggs
1/2 LB Vanilla Wafers
1 cup Crushed Pineapple
1 container Whipped cream

Cream butter, powdered sugar, and eggs. Grind vanilla wafers and spread in bottom of greased pan. Spread cream mixture over it. Add pineapple over the cream and refrigerate until it is firm. Use Whipped Cream for topping.