Lemon Bisque - cooking recipe

Ingredients

1 (13 oz.) can evaporated milk
1 pkg. lemon gelatin
1 1/4 c. boiling water
1/3 c. honey
1/5 tsp. salt
3 Tbsp. lemon juice
1 1/3 c. vanilla wafers or graham cracker crumbs

Preparation

Thoroughly chill can of milk in refrigerator overnight. Dissolve gelatin in boiling water.
Add honey, salt and juice. When it has congealed, lightly beat milk until stiff and whip gelatin mixture into it.
Spread half of crumbs in a cake pan (10 x 13 1/2-inch).
Pour mixture over the crumbs.
Top with remaining crumbs and set in refrigerator to chill (approximately 3 hours). May be served plain or with whipped cream.