Lemon Bisque

Directions

1. 1
   Chill milk 24 hours.
2. 2
   Dissolve the jello and water; add honey, salt
3. 3
   and lemon juice.
4. 4
   When it is slightly congealed, beat milk until stiff and whip jello mixture into it.
5. 5
   Spread 1/2 of wafer crumbs
6. 6
   in large pan, 10 x 13 1/2-inches.
7. 7
   Pour jello mixture over top and cover with remaining crumbs.
8. 8
   Chill 3 hours.
9. 9
   Serves 15 to 18 people.