Lemon Bisque - cooking recipe

Ingredients

3 c. boiling water
1/3 c. sugar
2 pkg. lemon jello (3 oz. each)
1 c. graham cracker crumbs
1 large can evaporated milk (Carnation), chilled
2 Tbsp. lemon juice

Preparation

Boil water. Stir in sugar and jello.
Place in refrigerator and jell until livery.
Whip Carnation milk (which has been refrigerated 1 day). Fold into jello and stir in 2 tablespoons lemon juice (plus rind, if available).
Sprinkle half of graham cracker crumbs on bottom of a 9 x 15-inch pan.
Pour in lemon mixture.
Sprinkle remaining crumbs on top.
Refrigerate.