Lemon Bisque - cooking recipe

Ingredients

1 small pkg. lemon Jell-O
1 c. granulated sugar
1 (8 oz.) pkg. cream cheese
1 c. boiling water
1 tsp. vanilla extract
1 large can Pet milk
3 Tbsp. lemon juice
zest of 1 lemon
1 c. crushed vanilla wafers
fresh or frozen strawberries or raspberries

Preparation

Chill milk in freezer.
Cream Jell-O, sugar and cream cheese. Slowly add boiling water and vanilla.
Let stand in refrigerator until thickened.
Whip Pet milk, lemon juice and zest until it stands in peaks.
Fold into Jell-O mixture.
Sprinkle 1/2 of crumbs into bottom of 9 x 13-inch Pyrex dish; pour mixture over crumbs.
Top with remaining crumbs.
Freeze.
Take out 10 minutes before serving.
May be served with sauce (pureed strawberries or raspberries with a little sugar).