Lemon Bisque

Filling:
1 can evaporated milk
3/4 C boiling water
1 pkg lemon jello
1/2 C sugar
1/2 C lemon juice


Crust:
10 graham crackers
1/2 C melted butter

Chill evaporated milk in shallow pan in freezer until icy crystals form around the edge (less than an hour).  While milk is icing, add jello to boiling water.  add sugar and stir until dissolved.  Place in fridge until slightly jelled.  To make crust, mash graham crackers in bowl and mix in melted butter.  Put 2/3 of the mixture on the bottom of 9x13 pan and save 1/3 for a topping.
Whip milk until thick and fluffy.  Add jello gradually.  Add lemon juice gradually.  Pour in pan and chill 1 hour.  Sprinkle with remaining topping and serve.

Grandma Schaelling gave me this delectable dessert that is a poor man's pleasure.  This low cost treat feels like a cloud in your mouth with a tangy zing.  The Schaelling children used to say:  tisk, tisk lemon bisque.