Lemon Bisque - cooking recipe

Ingredients

1 can milk
1 box lemon jello
juice of 1 1/2 lemons
1 c. sugar
1 1/2 c. boiling water
graham cracker crumbs

Preparation

Refrigerate can of milk overnight, it must be very cold. Dissolve jello, sugar and lemon juice in boiling water.
Let stand until it begins to set.
Whip milk with mixer.
Fold jello mixture into whipped milk.
Cover bottom of cake pan with cracker crumbs. Pour filling over crumbs.
Top with graham cracker crumbs.
Chill.