Lemon Bisque

Chef Jimi Penti shares from his recipe collection: Lemon Bisque

PrepTime 1 Hour
Serves 2-4

1 Box Lemon Jello
1 Whole Juice from Lemon
1 Cup Sugar
1 1/4 Cup Hot Water
1 Cup Condensed Milk
1 Cup Coconut
1 Stick Butter or Margarine
1/2 Cup Vanilla Wafers (Crushed)

Mix and let jell the Jello, lemon juice, sugar, and hot water. When jelled slightly whip and add the condensed milk. Toast the coconut with the butter. Add crushed vanilla wafer to coconut and top the jello mixture.

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