LEMON BISQUE
1 pkg. lemon Jello
1/2 c. sugar
1 1/4 c. boiling water
2 tbsp. lemon juice
Grated rind of 1 lemon
2 1/2 c. vanilla wafers, crushed
1 can Carnation milk, chilled and whipped
Add lemon Jello and sugar to boiling water. Stir well and add lemon juice
and rind. Let set until syrupy and stir in whipped condensed milk. Put crushed
vanilla wafers in buttered 9 x 13 inch dish and pour lemon mixture into dish,
reserving small amount of wafers to sprinkle over top. Keep in refrigerator
until serving time (at least 1 hour).
marilyn
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