Frozen Lemon Custard Dessert

This comes from an old, yellowed newspaper clipping. I have no idea which newspaper. It does have a note saying it is a favorite contest winner for Oct. 15 (no year listed) for Betty Current. That’s what I don’t know.

That I do know is that in the Deep South -- and much of the country this year -- it is really hot and this sounds like just the thing for a summer afternoon treat!

Frozen Lemon Custard Dessert

1 package honey graham crackers (11 double crackers), crushed (1 ½ to 2 cups; set aside 2  tablespoons crumbs for garnish)
¼ cup sugar or 1 to 2 packets sugar substitute
¼ cup chopped pecans
¼ cup melted butter or margarine
1 quart vanilla ice cream
2 pints lemon custard frozen yogurt
Grated rind of 3 lemons
Raspberries or raspberry sauce

While preparing the crust, remove ice cream and frozen yogurt from freezer and let it soften.

Combine graham cracker crumbs, sugar, pecans and melted margarine. Mix and pat into the bottom of a 13-by-9-by-2-inch glass baking dish.

Combine ice cream and frozen yogurt. Mix with lemon rind. Spread on top of crust. Sprinkle with reserved crumbs and return to freezer until frozen.

Remove from freezer 15 to 20 minutes before serving and let stand at room temperature. Slice in 2-inch squares and serve with raspberry sauce or pureed raspberries sweetened to taste with sugar substitute. Garnish with lemon slices and mint leaves, if desired.