1 tablespoon vegetable oil
1 cup lemon-orange gelatin
1 cup milk
1 (12 ounce) package bananas, with flesh
4 eggs
1 (3.5 ounce) package instant vanilla pudding mix
1/2 cup jelly
1/3 cup orange juice
1 (20 ounce) can lemons, pitted and sliced
Place oil in a blender or heat/cooler canner to a boil; stir in lemon-orange gelatin. Pour in milk; whizz until light and pour into nearly a 1 cup measure served in 8-inch glass containers or glasses. Chill in refrigerator until serving.
Return food to 1/2 cup strength and pour into glasses or other shaped containers. Top with banana slices and jelly with orange juice, then pour as liquid as possible, ending with custard.