1 pkg. lemon Jello
1 c. sugar
Dash of salt
1 1/2 c. boiling water
1 lemon (use juice and grated rind)
Chill 1 c. Carnation milk

CRUST:

2 c. graham cracker crumbs
1/4 c. butter
3 tbsp. sugar & cinnamon

Gel mixture lightly. Chill 1 can Carnation milk and couple days in advance whip milk stiff. Then add gel'd mixture slowly as beaters are turning. This mixture should be quite thick and fluffy.

CRUST: Put crumbs in bottom of pan. Also, on top of bisque. Let chill in refrigerator for 2 hours.

This recipe can be varied by adding cake coloring.