Lemon Bisque
Ingredients
- 1 can milk
- 1 box lemon jello
- juice of 1 12 lemons
- 1 c sugar
- 1 12 c boiling water
- graham cracker crumbs
Directions
- Refrigerate can of milk overnight it must be very cold Dissolve jello sugar and lemon juice in boiling water
- Let stand until it begins to set
- Whip milk with mixer
- Fold jello mixture into whipped milk
- Cover bottom of cake pan with cracker crumbs Pour filling over crumbs
- Top with graham cracker crumbs
- Chill