Lemon Bisque - cooking recipe

Ingredients

1 pkg. lemon jello
1/2 c. hot water
1 c. sugar
juice of 2 lemons
1 large can condensed milk, chilled (some milk doesn't whip; Carnation will whip after chilling)
graham cracker crumbs

Preparation

Add sugar, jello and lemon juice to hot water (boiling).
Stir until dissolved. Set aside.
Whip milk until stiff and fold in lemon mixture.
Sprinkle bottom of a 9 x 12-inch baking dish with crumbs. Save about 1/4 cup to sprinkle over top.
Pour mixture over crumbs.
Sprinkle some crumbs on top. Refrigerate until set.