Lemon Bisque - cooking recipe

Ingredients

1 pkg. lemon Jell-O
1 (13 oz.) can evaporated milk
1 1/4 c. boiling water
1/3 c. honey
1/8 tsp. salt
3 Tbsp. lemon juice
grated rind of lemon
2 1/2 c. vanilla wafer crumbs

Preparation

Chill evaporated milk for 2 days.
Dissolve gelatin in boiling water.
Add salt, honey, lemon juice and rind.
When slightly congealed, beat milk until stiff.
Whip gelatin into milk.
Spread half of crumbs on bottom of a buttered 10 x 13-inch pan.
Pour mixture over crumbs.
Sprinkle remaining crumbs over the top. Keep refrigerated until ready to serve.