Lemon Bisque

Directions

1. 1
   Refrigerate can of milk overnight, it must be very cold. Dissolve jello, sugar and lemon juice in boiling water.
2. 2
   Let stand until it begins to set.
3. 3
   Whip milk with mixer.
4. 4
   Fold jello mixture into whipped milk.
5. 5
   Cover bottom of cake pan with cracker crumbs. Pour filling over crumbs.
6. 6
   Top with graham cracker crumbs.
7. 7
   Chill.