Lemon Bisque

Directions

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