Prepare the cup. Add some Lucky Leaf Lemon Pie Filling to the edge of the glass and cover in fun, colorful sprinkles. Carefully place the glass into the freezer for an hour.

Prepare the Lemon Cream Cookies. Mix 1 cup of whipped cream with a 1/4 cup of lemon pie filling. Sandwich the lemon cream between the Pizzelle cookie and freeze for an hour.

Prepare the Marshmallow Cream. In the top of a double boiler, combine the sugar, water, egg whites, cream of tartar, and the pinch of salt. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn't touch the water). Beating at high speed, cook the frosting for about 7 minutes, or until it's stiff and glossy. Remove it from the heat, add the vanilla, and beat an additional 2 minutes. Transfer to a piping bag.

Pipe out a few meringue rosettes on a bed of graham cracker crumbs and let them dry for an hour.

Make your milkshakes. Combine the remaining Lucky Leaf Lemon Pie Filling with the vanilla ice cream, milk and graham cracker crumbs in a blender. Pour into the cold glass and top with the lemon cream sandwich, pipe on the marshmallow and sprinkle on some graham cracker crumbs. Add more fun toppings like the cookies, candies, and marshmallows.