Lemon Bisque - cooking recipe

Ingredients

1 (12 oz.) can evaporated milk
1 pkg. lemon jello
1 lemon
3/4 c. sugar
1 box vanilla wafers (Nabisco)
1 3/4 c. boiling water

Preparation

Chill evaporated milk overnight in refrigerator. Crush vanilla wafers until fine. Dissolve jello, hot water, sugar, juice from lemon and lemon rind and refrigerate until almost set. Whip evaporated milk until stiff. When jello mixture is slightly congealed, add whipped evaporated milk and mix. Put half crushed vanilla wafers into pan (9 x 13). Add jello mixture and spread remaining crushed wafers on top. Chill 3 hours or overnight.