Lemon Bisque - cooking recipe

Ingredients

1 tall can evaporated milk
1 (3 oz.) pkg. lemon Jell-O
1 1/4 c. boiling water
3 Tbsp. lemon juice
1/3 c. sugar
rind of 1 lemon, grated fine
1 1/2 c. cookie crumbs (vanilla wafers), crushed fine

Preparation

Chill evaporated milk in refrigerator overnight.
Dissolve gelatin in boiling water.
Mix in lemon juice, sugar and lemon rind.
Place in refrigerator until slightly thickened.
Whip chilled milk in a large bowl until thick.
Add gelatin mixture, whip together and mix well.
Cover bottom of a 9 x 13-inch glass dish with cookie crumbs and press firm.
Save a few crumbs to sprinkle on top of mixture.
Add mixture slowly in dish.
Spread evenly.
Chill in refrigerator 3 1/2 hours or overnight.
Serves 10 to 12.