Lemon Bisque - cooking recipe

Ingredients

1 pkg. lemon jello
1 large can Pet milk, chilled and whipped
1 small can crushed pineapple, drained
1 c. sugar
1/2 to 1 c. pecans
graham crackers or vanilla wafers

Preparation

Dissolve jello in 1 cup hot water.
Chill until syrupy (not congealed).
Whip milk and add jello.
Stir in sugar, pineapple and pecans.
Line bottom of dish with graham or vanilla crumbs, mixed with butter.
Pour in above jello mixture.
Spread crumb mixture over top.
Place in refrigerator until ready to serve. Makes 16 servings.
Whipping cream may be substituted for milk.