Recipe: Lemon Brisk or Lemon Bisque or Lemon Fluff

LEMON BRISK OR LEMON BISQUE OR LEMON FLUFF

1 (3 oz.) pkg. lemon Jello
1 1/4 cups boiling water
Pinch of salt
Juice of 1 lemon or 2 tbsp. Realemon juice concentrate
1 cup Pet or Carnation evaporated milk, chilled overnight*
1/2 cup sugar
2 1/2 cups graham cracker crumbs
1/4 cup butter or margarine, melted

Mix Jello and boiling water, salt, sugar and lemon juice; mix well. Put into refrigerator until syrupy thick.

Whip chilled evaporated milk (undiluted) until it holds soft peaks.

Whip Jello mixture until foamy. Mix whipped milk and Jello mixture together.

Combine graham cracker crumbs and melted butter. Put a layer of crumbs in a 13x9-inch pan, reserve 1/2 cup crumbs for top. Spread the Jell-O mixture over the crumbs. Cover with remaining crumbs.

Place in refrigerator for at least 4 hours.

*Another version of this uses 1 cup thawed Cool Whip instead of the whipped evaporated milk.

Source: Cookbook USA (original recipe source not given)

Hi Kimberly,

I hope this is similar to what you're looking for. If you try it, let us know how it turns out!

Happy Cooking!

Betsy