Ma Bess' Lemon Bisque - cooking recipe

Ingredients

1 can (13 oz.) evaporated milk, chilled
1 (3 oz.) pkg. lemon jello
1 c. boiling water
1 c. sugar
juice and rind of one lemon
1/8 tsp. salt
2 1/2 c. vanilla wafer crumbs

Preparation

Thoroughly
chill
milk
or it will not whip.
Dissolve jello in\tboiling
water.
Add
sugar,
salt, lemon juice and rind. When this has congealed, beat milk until stiff and whip jello mixture into it.
Spread half of vanilla wafer crumbs in large pan and pour lemon mixture over it.
Top with remaining crumbs.
Set in refrigerator to chill, about 3 hours.