Lemon Bisque - cooking recipe

Ingredients

1 pkg. lemon jello
1 can evaporated milk
1 1/4 c. boiling water
1/2 c. sugar
1/2 tsp. salt
3 Tbsp. lemon juice
grated rind of 1 lemon
2 c. vanilla wafer crumbs (1 pkg.)

Preparation

Dissolve jello in hot water.
Add sugar, salt, juice and lemon rind.
Congeal slightly.
Chill milk until it freezes around edge of refrigerator tray.
Whip until very stiff.
Whip in jello. Spread half of crumbs in a large pan, 13 x 9 1/2-inches is a good size pan.
Pour mixture in pan and spread evenly.
Sprinkle remaining crumbs over top.
Chill 3 hours or longer.
(Can be kept several days.)
Serves 12.