Cherry Bisque - cooking recipe

Ingredients

3 oz. pkg. cherry jello
1 c. boiling water
3/4 c. sugar
graham crackers
1 can cherry pie filling
1 can evaporated milk

Preparation

Dissolve jello in boiling water.
Add sugar and stir until dissolved.
Cool to room temperature.
Chill evaporated milk at least 20 minutes.
Whip milk until doubled in size.
Add grated rind and juice of lemon to whipped milk.
Add canned pie filling. Crush 1 envelope graham crackers and sprinkle 3/4 of crumbs in a 9 x 13-inch pan.
Add filling and sprinkle top with rest of the crumbs.
Chill well.
Cut into squares to serve.