Lemon Bisque - cooking recipe

Ingredients

1 can (13 oz.) Milnot
1 pkg. lemon jello
1 1/4 c. boiling water
1/3 c. honey
1/8 tsp. salt
8 Tbsp. lemon juice
2 1/2 c. vanilla wafers

Preparation

Chill milk 24 hours.
Dissolve the jello and water; add honey, salt
and lemon juice.
When it is slightly congealed, beat milk until stiff and whip jello mixture into it.
Spread 1/2 of\twafer crumbs
in large pan, 10 x 13 1/2-inches.
Pour jello mixture over top and cover with remaining crumbs.
Chill 3 hours.
Serves 15 to 18 people.