This promo recipe slip from Jell-O was found in a large collection and published in 1984. I’ve typed the two recipes below along with scanned copies of both front and back.

FRUIT ‘N CUSTARD COMBO

1 package (3 oz.) JELL-O Brand Americana Golden Egg Custard Mix
1 1/3 cups milk
2 cups sliced fresh fruits (strawberries, bananas, orange sections and grapes)*
Sugar*
3 to 4 slices pound cake, about 3/4 inch thick
1 cup thawed BIRDS EYE COOL WHIP Whipped Topping

*Or use 2 cups drained canned fruit and omit sugar.

Combine custard mix and milk in a saucepan; bring quickly to a boil. Chill until thickened. Meanwhile, sweeten fruit to taste, stir well and set aside. Place pound cake slices on bottom of 1 1/2-quart bowl. Sprinkle cake with juice from fruit. Spoon fruit over pound cake. Fold whipped topping into thickened custard. Spoon over fruit. Garnish with additional topping and fruit, if desired. Makes 8 servings.

For 12 servings: Use 1 package (4 1/2 oz.) JELL-O AMERICANA Golden Egg Custard Mix, increasing milk to 2 cups and whipped topping to 1 1/2 cups.

FRUIT ‘N CUSTARD TARTS

*Or use an 8- or 9-inch pie shell

Blend custard mix and sugar with milk in saucepan. Add cream cheese and lemon rind. Bring quickly to a boil, stirring constantly. Blend with rotary beater until smooth; pour into tart shells. Chill until set. Top with fruit as desired.