Recipe

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• 1 (12 oz) can regular evaporated milk ( chilled overnight in the refrigerator)
• 1 (3 oz) package lemon jell-o gelatin
• 1 3/4 cups boiling water
• 1/4 cup lemon juice
• 1 cup sugar
• 2 1/2 cups graham cracker crumbs

• 1 Chill unopened can of evaporated milk in the refrigerator overnight.
• 2 Dissolve jello in hot water and chill till partially set.
• 3 Whip till light and fluffy.
• 4 Add lemon juice and sugar.
• 5 Whip the chilled milk; fold in jello mixture.
• 6 Line the bottom of a 9x13 pan with half of the graham cracker crumbs.
• 7 Gently pour bisque mixture into pan (if you pour to fast you will move the crumbs).
• 8 Top with remaining crumbs.
• 9 Chill till set; about 5 hours or a little less.
• 10 Serves 12.