Lemon Bisque - cooking recipe

Ingredients

1 can Carnation milk
1 pkg. lemon Jell-O
1 1/2 c. boiling water
1/2 c. sugar
3 tsp. lemon juice
1 grated lemon rind
2 1/2 c. vanilla wafer crumbs
pinch of salt

Preparation

Dissolve Jell-O in water.
Add sugar, salt, lemon juice and rind.
Put milk in freezer until ice crystals form.
Beat milk until stiff and whip slightly congealed Jell-O into it.
Spread crumbs in 9 x 13 x 2-inch pan.
Pour mixture over crumbs, saving some crumbs to put on top.
Chill 3 hours or longer.
Serves 12 to 15 people.