Orange Bisque - cooking recipe

Ingredients

1 box orange gelatin
1 1/4 c. boiling water
1/2 c. sugar
1 can evaporated milk (cold)
2 tsp. lemon juice
graham cracker crumbs (enough to cover 13 x 8-inch pan, plus some to cover top)

Preparation

Mix orange gelatin, sugar and boiling water until gelatin dissolves.
Chill until partially jelled, then whip.
Beat 1 can cold evaporated milk until stiff.
Add 2 teaspoons lemon juice. Fold the whipped gelatin and cream mixture together.
Pour into 13 x 8-inch dish line with graham cracker crumbs.
Cover with graham cracker crumbs.
Chill.