Lemon Bisque

1. 1

   Put milk in a bowl or ice tray and let stay in refrigerator until crystals form. Remove and beat with mixer until whip cream consistency.

2. 2

   Dissolve jello in water. Add sugar, salt and 3 tablespoons lemon juice. Add some grated lemon rind, if desired. Chill until slightly thick. Add jello mixture and whipped milk together.

3. 3

   Line bottom of dish with 1 1/2 cups vanilla wafer crumbs.

4. 4

   Pour mixture on top of crumbs and sprinkle remaining crumbs on top of jello mixture. Chill for several hours or overnight.

No additional tips available.