Lemon Bisque

Directions

1. 1
   Boil water. Stir in sugar and jello.
2. 2
   Place in refrigerator and jell until livery.
3. 3
   Whip Carnation milk (which has been refrigerated 1 day). Fold into jello and stir in 2 tablespoons lemon juice (plus rind, if available).
4. 4
   Sprinkle half of graham cracker crumbs on bottom of a 9 x 15-inch pan.
5. 5
   Pour in lemon mixture.
6. 6
   Sprinkle remaining crumbs on top.
7. 7
   Refrigerate.